by Brooke Von Eiff INGREDIENTS: 1 large butternut squash3 bell peppers 2-4 tomatoes Carrots 1 large yellow onion 1 cup of mushrooms 1-3 jalapeños (if desired) 1 clove fresh garlic 2-2.5 cups of whole milkSalt and pepperBasilRosemaryParsleySageClovesNutmeg HOW TO: Cut your squash in half and quarter your other vegetables. Arrange on a large baking tray and coat with olive oil. Dash and … Continue reading Goodness from your Garden: Butternut Squash Soup