I wanted to make a nice soup for these chilly nights with fall vegetables, fresh apple and another of my favorite kinds of squash, butternut … yum!

I will never peel a butternut squash ever again — roast it in EVO and salt and pepper. Roast it at 350 degrees for 40 minutes and, boom, let it sit. Cut it up gently and with a good-sized spoon, take the seeds out. Then scrape your inner out into a bowl. You can do so much with it. Use it as a veggie or make a soup. I’ve chosen to make a delicious soup with my roasted fresh apples.

Before I go any further, I saw a dear old friend (George Mugnai) at a mutual friend’s funeral this past weekend. I was very happy to learn he reads my food column. It made me very proud. George is a well-known chef who cooked at McSeagulls many moons ago. He brought it to my attention in last week’s column I didn’t make it clear I made two different dishes. One was a stuffed Delicata squash and another one was cut up Delicata squash roasted in EVO salt and pepper. Just clearing that up. It was wonderful catching up with George and many friends. Unfortunately, the gathering was for our dear friend David Landry. Yes, Martha, I’m going to say it. Dave was the nicest guy ever. He will be terribly missed, for sure. I believe David was there with us all in spirit and was very happy with his send-off.

Grocery list: one butternut squash, two apples, two tablespoons of chicken paste, two cups of water, one can of evaporated milk, one teaspoon of cinnamon, one teaspoon of nutmeg, one tablespoon of brown sugar, salt and pepper to taste. After roasting everything, put your squash and roasted apples in a big bowl, add dry ingredients and add your water and chicken paste. Blend it all with smart sick or mixer. After well blended, add a can of evaporated milk and blend a little more. Put the mixture in a sauce pan and warm it up. It’s so easy and delicious, good to serve on these cold nights.

The countdown continues, only three more days for those of us heading back overseas. I’m pretty excited about going back to Italy. It’s been over eight years since my last visit. Also, we are staying in Dublin for two nights. I have never been to Dublin but am looking forward to lots of different food, knowledge and customs so I can bring back a variety of new things.

Making bread? I’m going to be writing about an oatmeal bread recipe from my dear friend, Jayne (Pooh) Lewis. Stay tuned!

Hug people a little closer as you never know what tomorrow will bring. Stay kind and live life to its fullest.