Buying garden-fresh veggies at local farmers’ markets is my latest obsession, and this fall they had an abundance of squashes. I bought a beautiful acorn squash at Coquitlam’s farmers market, as well as an assortment of summer squashes of various odd shapes, and a few regular zucchini. Acorn squash is a type of winter squash with tough skin and beautiful orange flesh. Having bought this acorn squash on a whim, I did not really know what to do with it, so I decided to use it in a soup with summer squashes, zucchini, and tomatoes. For this soup, I slice acorn squash, steam it to soften flesh up a bit, then grill it on the gas barbecue. Grilled squash infused this soup with an unusual slightly sweet and caramel-like flavor. Served with some crumbled feta cheese and chopped cilantro, this was a light yet filling supper for my family.