We made a big pot of Butternut Squash Ginger Soup at the beginning of the week and it is time to start slurping. It couldn’t be simpler to make: butternut squash, a russet potato, an onion, an apple (all peeled and chopped), a big knob of ginger peeled and grated, the peels from 2 tangerines; all simmered in chicken stock then puréed. Oh, if you like it hot add some crushed red paper flakes. Salt and pepper, of course. Before you know it we’ll be sipping cold soups—35 days until spring.