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In the Northern Hemisphere, October ushers in fall like no other month. Its capital O shouts pumpkins and if the leaves haven’t turned, they soon will. Since October is a harvest month, a bounty of stone fruits, grains and vegetables find their way to our tables. We feast on new recipes. Baked goods fill our homes with aromas of cinnamon, nutmeg, and cloves. The month calls for warm sweaters and filling foods.

Thousands of recent graduates are facing the end of the six-month freeze Ottawa imposed on repayments and interest for Canada Student Loans in response to the coronavirus outbreak. Oct. 1 is the first day monthly payments resume. Those with an income below $25,000 per year are eligible for continued deferrals until they hit that threshold. They can apply through the Repayment Assistance Plan (RAP), which also allows borrowers to apply for a reduced payment. 

Ingredients

2 tablespoons extra-virgin olive oil

1 large yellow onion, chopped

½ teaspoon sea salt

1 (3-pound) butternut squash, peeled, seeded, and cubed

3 garlic cloves, chopped

1 tablespoon chopped fresh sage

½ tablespoon minced fresh rosemary

1 teaspoon grated fresh ginger

3 to 4 cups vegetable broth

Freshly ground black pepper

Full recipe here - www.loveandlemons.com/butternut-squash-soup