The soup is super easy- just roast a squash, an onion, two cloves of garlic and an apple together for an hour. I like to add a couple tablespoons of brown sugar or maple syrup to the squash hollows. Then add a quart of chicken stock, the roasted vegetables and salt and pepper to taste in a pot to simmer before pureeing. It's one of our fall favourites!
The recipe for these Best Ever Oatmeal Raisin cookies can be found in this post