Classic Butternut Squash Soup | Whole Foods Market - Tried this recipe and it's AH-MAZING. We added one sweet potato and used water instead of chicken broth (we didn't have it at the time). Possibly the best soup I've ever had!
Homemade potato chips: Preheat baking sheets 5min at 350F. Slice 1.5-2lbs potatoes 1/16" thick, brush both sides with olive oil, rub (hard) with halved garlic clove. Season w/ S&P. Bake 7-10min, rotate pans, bake 10-15min more. Flip potatoes and bake 5min more. Cool on paper towels.