forgot to share recipes.."So Freakin Good"

Squash soup:
Cut up butternut squash into two inch chunks skin on-de-seeded, with one large onion quartered and a cup of mushrooms with one clove or two of garlic. Roast in oven with olive oil, salt and cracked pepper for 30 minutes at 400. Then heat up a quart of chicken or veggie stock on the stove and add the veggies to simmer with 1-2 Tbs. chopped parsley or cilantro and let meld. Put all into a blender or use your self blender handle to make soft. Serve with great bread and butter. I also made a salad of mixed bitter greens(mustard, parsley, Chinese cabbage etc.) Added to the top was a can of black eyed peas, Tbs. Dijon, Tbs. red wine vinegar, 2 Tbs. olive oil and salt-pepper to taste. I also added a little maple syrup to cut the acidity and small chopped red onion and a clove of chopped garlic. This combined tossed with the greens was a fabulous way to mix it up with the squash soup. A total fall meal. Martha Stewart's food magazine was to blame. So Freakin Good !!!!!!! I forgot to mention the butter was from Vermont Creamery I think? I was gifted the butter bu a friend who bought it at "The Produce Station" in Ann Arbor. The freakin best butter ever, and I am not a dairy person !!!!!! But this is fabulous. Thank you Steven and Kitty.