A Harvest Squash Soup is even more impressive when served
in a squash bowl bearing fall's natural palette of yellows
and orange, interspersed with green.
"Charlie Trotter's Vegetables" cookbook

Squash a smash for autumn table

Squash those prices for winter gourds with vitamin- and mineral-rich butternut, Danish and spaghetti squashes for 89 cents a pound at Safeway, and kabocha pumpkin for 79 cents at Safeway and Star Markets.

Elsewhere, Strawberry Connection sells 14 squash varieties, most at $1.25 a pound. Kokua Market offers its squash varieties for $1.89 a pound - sweet dumpling, butternut, Hokkaido (kabocha), delicata and pie pumpkins.

Steam, bake or simmer winter squashes or turn them into warming soup.

---

Harvest Squash Soup

("American Buffet" cookbook by General Federation of Women's Clubs)

1 pound butternut or other winter squash, peeled, seeded, chopped
3 medium tart apples, peeled, chopped
1 medium onion, chopped
3 10-ounce cans chicken broth
2 broth cans water
2 slices bread, crumbled
1/4 teaspoon EACH marjoram and rosemary
1 teaspoon salt
Pepper to taste
1/4 cup cream
Parsley to taste

In a saucepan, combine all ingredients except cream and parsley. Bring to a boil and simmer 45 minutes; cool.

Machine process mixture 1/4 at a time until smooth. Combine with cream and parsley in a saucepan. Cook just until heated through. Makes 10 servings.

---

Approximate nutritional analysis per serving: 95 calories, 3 grams fat, 9 milligrams cholesterol, 517 milligrams sodium.

Produce best buys include Fuji apples at five pounds for $2.79 at Foodland; three pounds for $1.68 at Daiei; and five pounds for $2.99 at Sack N Save. Check out honeydew melons for 58 cents a pound at Daiei, and 59 cents at Star; and fresh island ahi tombo chunks for $4.99 a pound at Star. *

---