Squashy Soup. Equal amounts zucchini, butternut squash, and yellow squash cut in bite-size chunks. If you have to buy too many zucchini, you can skip the yellow squash, or vice versa, but you need some kind of orange winter squash. Frozen will do. Pour in enough chicken broth (the kind with salt, or water+bouillon will do) to almost fill in all the spaces but not quite cover. Add ¼ tsp sugar per zucchini in case the zucchini are bitter. Bring to a boil, boil 7 minutes, then turn down the heat. With the back of a wooden spoon or a spatula, press the pieces against the sides of the pot to squash them, they will thicken the soup. It can now simmer on low until you’re ready for it.

Put a piece of toast (sourdough is best but what you have) in your bowl, add a handful of grated cheese, (I like colby-jack or cheddar but whatever you have) and ladle squashed squash soup on top.