"The Indian Summer of life should be a little sunny and a little sad, like the season, and infinite in wealth and depth of tone, but never hustled."
~ Henry Adams
BUTTERNUT SQUASH SOUP
~ Rich in antioxidants, a delicious soup that looks and tastes like autumn (adapted from Nov 2006 Food & Wine)
8 cups organic chicken broth
1 butternut squash (quartered, seeded, peeled & cut into 2-inch squares)
2 Tbsp. extra-virgin olive oil
2 minced garlic cloves
2 sliced (well-cleaned) chopped leeks
1-2 diced celery ribs
2 Tbsp. chopped fresh thyme (2 tsp. dried)
1 finely diced carrots
1 finely diced red pepper
1 finely diced orange pepper
1 cup corn kernels
1 can rinsed cannellini (white kidney), garbanzo (chick) peas,
or pinto beans
2 cups chopped spinach, collard, or kale
coarse salt & freshly ground black pepper
crisp thick crumbed bacon (optional) garnish
- In large stockpot, heat olive oil. Add garlic, leeks, celery and saute until limp. Add broth, squash and thyme. Cover and simmer for 45 minutes.
- Puree soup either in bathes, returning to pot, or directly in pot with blending stick.
- Add carrots, peppers, corn and beans. Bring to a boil and simmer until vegetables are tender, about 7 minutes. Season with salt and pepper. Add greens and cook until wilted
- Ladle in bowls and top with optional crumbed bacon. (6-8 servings)