As the weather begins to cool, dinner menus turn to hearty soups and stews.
The following bisque recipe from the pages of The Old Farmer's Almanac Everyday Cookbook takes advantage of the best and healthiest flavors of the season with squash and parsnips.
Autumn Vegetable Bisque
2 pounds butternut squash, halved lengthwise
3 pounds acorn squash, halved lengthwise
7 tablespoons unsalted butter, divided
5 leeks, thinly sliced (white and tender green parts only)
6 sprigs fresh thyme, chopped
4 1/2 cups chicken stock