We spent last week eating various leftover items from the freezer, and also ate at a restaurant a few times. It was time to get back into some fresh homemade meals.

We broiled some steaks, and had this soup made from delicata squash, pinto beans and spinach along side the steaks. This was the first time I’ve used this variety of squash and I think it’s even sweeter than butternut squash. I added quite a bit more salt than the recipe called for. (I took the picture before the spinach was added, so it got even more colorful after that step.) It was a good soup and I’m taking some for lunch tomorrow. I’m also restocking the freezer with this new option, since the recipe made a large pot of soup.

Amazon Bean Soup with Winter Squash & Greens