Autumn Veggies Soup

Veggies have not always been my favorite things.  As a little kid, I didn't like to touch anything green.  I ate carrots and occasionally green beans, but that was about it.  I have since expanded my repertoire, and my CSA farm share is just expanding it even farther.  All of the vegetables in this soup I received in the past week, fresh off the farms of upstate New York- you really can't beat that.

Also, this soup just reminds me again of all of the wonderful things about fall.  It is delicious and warming, and goes perfectly with a salad and a couple pieces of bread.  Really an all-around perfect fall lunch!  I had some the day I made it, and then saved the rest in the fridge for later in the week.  A couple minutes on the stove in a saucepan is all that it needs to reheat.

Happy fall, and Bon Appétit,

Margaret

Sweet Potato Leek Soup

Serves 4

4 small leeks

1 small onion, chopped

1 large carrot, chopped

1/2 tsp black pepper

1 tsp salt

2-3 tbs butter

2 large sweet potatoes, peeled and chopped

1/2 cup fresh chopped parsley

4 cups chicken broth

Cook onion, carrot, and leeks in butter in a large saucepan over medium heat for 8 minutes.  Add broth and sweet potatoes.  Bring to a boil and cover, simmering for 20 minutes.  Add parsley and simmer for 5 minutes uncovered.  Blend using an immersion or tabletop blender.  If the soup is too thick, add more broth 1/4 cup at a time until desired consistency is reached.  Serve immediately or store in fridge or freezer.

September Soup

Along with the carrots (and many other yummy vegetables), this week I received an acorn squash in my farm share.  I had never cooked with acorn squash, so I decided I definitely wanted to soup.  I actually ended up buying another acorn squash at the farmer's market, since I needed at least two for the soup.  I adapted a couple recipes and ended up just making my own semi-original to match the ingredients I had.

The soup was especially good with some kale (also from the farm share!) baked into kale chips.  They were actually really delicious, and made a great substitute for potato chips.

Enjoy!

Margaret

Acorn Squash Soup

Serves 4-6

2 acorn squash, halved, seeds removed

1 apple, cored and chopped

2 carrots, chopped

1 onion, chopped

1 tsp cinnamon

2 3/4 cups chicken stock 

3 tablespoons olive oil

On a baking sheet, roast the acorn squash, cut side down, until soft- about 45 minutes at 400°.  Scoop out the flesh and set aside.

In a soup pot, heat olive oil over medium high heat.  Sauté carrot, apple, and onion until soft.  Season with cinnamon, salt, and pepper, and add squash.  Add chicken stock, stir, and simmer for 15 to 20 minutes (or longer).

Kale Chips

Remove stems from kale and cut into desired sizes.  Toss with a little olive oil, salt, and pepper.  Arrange in one flat layer on a baking sheet and bake for 30 minutes at 250°.

Let cool and store in an airtight container (if desired) at room temperature for 2-3 days.