An easy, creamy soup that requires no peeling of squash! Butternut squash often gets all the hype in the soup realm, but delicata also provides a nutty, flavorful and easy base for a fall soup. Simply roast a few halved delicata squashes until tender while you saute some garlic and onion. Once ready, blend the squash, garlic and onion with chicken (or vegetable) broth and then transfer the mixture to the stovetop to simmer with chopped bouquet garni. Garnish with pepitas and serve with a warm kale, apple and chevre salad and a hefty chunk of toasted and buttered polenta bread.