I don’t know about all of you out there but the nights are singing fall as we move into the golden aspen leaves of the changing season. .. and the gold of the butternut squash is showing itself at farmer’s markets and in friends’ gardens. I found this recipe and was pleased by its simplicity and by the fact that many of the vegetables that comprise this soup are presently being harvested where I live. There is a freshness and intensity of flavor in food that has been grown organically and locally so I urge everyone to seek out produce at farmer’s markets if you don’t have your own garden (or garden share in groups). Feel free to be creative with this one as well. Friends tell me it is great when they throw in a few Italian Sausages. An ancient source of culinary medicine and comfort, soup, no matter the flavor, is best served with a ladle. Lucky for all of you who want the table to look as beautiful as the food see www.taostwist.com for this month’s special on a ladle that can fill a bowl! No need to double dip!
Autumn Vegetable Soup
What you need:
2 Tbs. olive oil
3 medium carrots, cut into medium dice
1 large yellow onion, cut into medium dice
2 medium cloves garlic, minced
2 cups 1/2-inch-cubed peeled butternut squash (about half a 2-lb. squash)
1/4 tsp. ground allspice
Pinch cayenne pepper; more to taste
Kosher salt
1 quart chicken broth
1 ¾ cup diced tomatoes or 14.5-oz. can no-salt-added diced tomatoes
4 sprigs fresh thyme
2 cups lightly packed, coarsely chopped kale
1 cooked chickpeas
What to do:
- To start heat the oil in a large soup pot over medium-high heat. Sauté the carrots and onion in oil until they begin to soften and caramelize slightly, approximately 5 to 6 minutes.
- Next add garlic and cook for 1 more minute.
- Throw in the squash, allspice, cayenne, and 1 tsp. salt and stir to combine.
- Add the broth, tomatoes with their juice, and thyme.
- Bring to a boil, reduce the heat to medium, cover, and simmer for 10 minutes. Add the kale and the chickpeas and cook uncovered until the squash is tender and the kale has wilted, about 10 minutes more.
- Discard the thyme springs before serving. Season to taste with more salt and cayenne.
Recipe & Photo courtesy of: http://www.finecooking.com/recipes/autumn-vegetable-soup.aspx