I made up a big batch of winter squash soup. The kids ATE IT UP! Quite literally! Soup is a fall and winter staple in my home, and I rarely use any recipe, pretty much "winging it" each time. I make extra large batches to feed my brood and tend to throw in things I might have in the fridge or that just sound good to me. There are never any left-overs!

I wrote down the ingredients as I went along, and it makes enough for a small army - which is my thing every day, but might only be yours on a football Sunday, or other fall gathering.

Placed halved and de-seeded squash in shallow roasting pan; bake in oven at 375 degrees until tender-through. In the mean-time, chop onions and garlic and sauté in olive oil until onions are translucent. When squash is baked, scrape from shell into a food processor with sautéed onions and garlic. Process until it has a smooth consistency.

Place processed mixture into large stock pot with chicken broth, black beans and shredded chicken; bring to boil. Once boiling, add spices. Reduce to a simmer and add sour cream, stirring thoroughly. Just before serving stir in cream or half and half. Garnish with minced chives if desired and a dash of paprika.

Let me know if you try this, any alterations you make, and also if YOU have a favorite soup! Send your results and recipes to d@delilah.com and don't forget to include a photo!