Any hard/winter squash will do here. The key is to roast the squash first, sort of caramelizes it, really bringing out its the sweet, buttery flavor. (The other nice thing about roasting the squash is that you don’t have to peel it!) Don’t be afraid to improvise with the amount or type of broth, cider, or wine you might have on hand. Give yourself time to make this soup mid-day to serve for dinner. Great leftover too!
I was asked to bring a chicken salad for a ladies lunch earlier this month and wanted to avoid anything too heavy, weeping with too much mayonnaise. A crisp greens salad with tender chicken and ripe fruit make for a lovely, light meal. I found this recipe from Mark Bittman to be easy, different, and refreshing.