Many apologies for the severe lack of posts, but weirdly enough, I’ve been traveling an extraordinary amount lately. I find this turn of events quite strange because on the job description of a grad student, travel is usually at the bottom of the list (unless you’re in anthropology and work for someone Indiana Jones-esque, of course). I left in early October for two weeks in Hong Kong (3 days of conference, then 1.5 weeks of touristy fun with Nathan interrupted by 1 day of laying in bed with stomach flu – bleh!). Then, while still recovering from jetlag, I had to spend a weekend at Asilomar for my graduate program’s retreat. Now, I’m off again to Boston for another meeting next week. Whew!

It seems that while I was gone, summer has officially left us and we’re well into the rainy season here in SF. As much as I will miss the bounty of heirloom tomatoes, I’m excited for the arrival of winter squashes, which have already started appearing in our CSA box. I have grand plans to go totally soup-crazy soon enough, but until I have time to fill the freezer with tub after tub of chicken/vegetable stock, I have to think of other fun things to do with squashes.

So how about a simple butternut squash lasagna, to start?

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Winter has definitely arrived in San Francisco. I conclude this not from any sudden changes in weather, but from the millions of holiday sale signs and the constant barrage of holiday jingles everywhere you go. My conclusion is also supported by the appearance of winter veggies in our farm box – winter squashes, sweet potatoes, leeks, etc. What? No kale?? That’s right – no kale yet! This makes me sad (I’ve been wanting to make a big pot of caldo verde for a while now) but probably makes numerous other subscribers happy.

In any case, with my kale soup visions as yet unrealized, I have to resort to other soup options. Roasted butternut squash soup is always a popular item, but since we haven’t received any butternut squashes, I figured any winter squash should work (I was right). The squash we got was a ‘delicata’ squash (also called sweet potato squash), which is pretty much like a pumpkin but sweeter and creamier. A quick roast in the oven, toss in plenty of ginger and spices, and you’ve got a soup that’ll warm you right up – perfect for those cold and foggy winter nights when one’s stuck at home working on one’s thesis (and by ‘one’, I really mean Nathan).

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