Every Saturday when I go to the Winter Farmer’s Market the first table I walk right up to is one filled with so many winter squash. They have butternut, acorn, delicata, spaghetti, turban, and even pumpkins. What is a girl to do with so many squash? Well make soup of course! The first time I made this soup I vowed I would not change a single thing because it came out to complete perfection.