INDIAN SUMMER 'MISTY WATERCOLOR MEMORIES' (MONDAY MUSING) ~ BUTTERNUT SQUASH SOUP

"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

'MISTY WATERCOLOR MEMORIES'

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BUTTERNUT SQUASH SOUP

~ Rich in antioxidants, a delicious soup that looks and tastes like autumn (adapted from Nov 2006 Food & Wine)

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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)