SWEET POTATO SOUP 
4 servings
1 Tbs. flour 
1 Tbs. unsalted butter 
1½ c. chicken broth (or vegetable broth, if desired) 
1 Tbs. light brown sugar 
1½ c. cooked sweet potatoes 
¼ tsp. ground ginger 
1/8 tsp. ground cinnamon 
1/8 tsp. ground nutmeg 
1 c. milk 
Salt 
In a heavy saucepot, over medium-low heat, cook the flour and butter, stirring constantly until roux achieves a light caramel color. Add the broth and brown sugar, bring to a boil, then lower to a simmer. Stir in the sweet potatoes and spices, bring to a simmer again, and cook 5 minutes more. In a blender, purée the soup in batches and return to saucepot. Add the milk, and reheat soup. Season with salt and pepper, ladle into warm soup bowls and serve.  
DOUBLE SQUASH CASSEROLE
Serves 10
1½ Tbs. unsalted butter
2 Tbs. olive oil
1 c. chopped onions 
1½ tsp. salt
1 tsp. pepper
1 tsp. minced garlic
2 lbs. summer squash...