Our kitchen is the center of our home, and at Brighthill we have many food traditions that help us mark the seasons. We are fortunate to live very close to a bustling Saturday Farmer's Market, so we have the fruits (and vegetables!) of each season to set our gastronomic watch by. September is barely ushered in before we start to wax rhapsodic about our Fall soups. This one is very simple; rustic enough for a family supper, elegant enough for a dinner party.

1 large, or 2 small Winter squashes (pumpkin, acorn, butternut in any combination)
1 large baking potato
2 large carrots
1 large onion
4 cloves garlic (or to taste)
1½ - 2 quarts good quality chicken broth (or vegetable broth if preferred)
½ stick of butter
½ to 1 cup cream (to taste)
Salt
Black pepper
Red pepper
Nutmeg
Herbs (I often use Herbes de Provence unless I have something fresh beckoning to me from the garden)

Peel and chop the squashes and potato. Chop the carrots and onion and garlic. Melt butter on medium heat in large pot (you don't want it to burn), and add all the vegetables. Cook gently on medium heat for a few minutes. Add the chicken broth and bring the pot up to a good simmer. Simmer until vegetables are tender, 20 to 30 minutes. Turn off the heat and allow the mixture to cool.

When mixture is cool enough to handle, transfer to blender in batches and whir until smooth. Return the mixture to the pot, add cream and season to taste. Heat through but do not allow soup to boil.

Garnish with chives if you are lucky enough to have some fresh in your garden, and serve with good crusty bread.

Serves 6