Autumn Vegetable Soup
In Just Good Food on October 20, 2010 at 6:36 pm
I've eaten this type of sqash for most of my life.
But now, I'm eating butternut squash! It's in season and all over the Farmer's Market.
Unlike yellow squash, butternut squash must be peeled before you can cook with it. It’s a pretty sturdy vegetable so peeling it takes a little work. Once the skin is removed, chop it in half and scoop out the seeds. What you do from there depends on your recipe. For this Autumn Vegetable Soup, I diced the squash into small cubes.
This soup starts with onion and carrots sauteed in a little olive oil. Then you add garlic, diced butternut squash and some spices.
Then add 1 quart of chicken broth, one can of diced tomatoes and a few sprigs of thyme.
After all that simmers for a while, add kale (I used spinach instead) and some chick peas.
Serve this delicious soup with some freshly grated pecorino and a grilled cheese for an excellent fall dinner. Enjoy!