The days are getting shorter, leaves are changing colors, and the weather’s turned cool and close. Which can only mean one thing: we’re definitely headed into fall. Or as I like to call it: how much food can you make out of apples and squash season. Apples and squash are big favorites of mine. I’m trying to do at least some of my eating seasonally and locally and, at least around here, that means lots of apples and squash are on offer. The pic is of soup made with local apples, apple juice, honey, and butternut squash, plus a little salt and sage that I have no idea where they came from. Easy-peasy to cook, chop stuff up, put it in a pot and let it cook down, then hit it with an immersion blender and eat. And as always, the squash and apples were on sale for cheap!