SEPTEMBER SUNFLOWERS/SUNSETS ~ AUTUMN HARVEST SOUP

"Softly the evening came.

The sun from the western horizon

Like a magician extended his golden want o'er the landscape;

Trinkling vapors arose; and sky and water and forest

Seemed all on fire at the touch, and melted and mingled together."

~ Henry Wadsworth Longfellow

AUTUMN HARVEST SOUP

~ adapted from Fine Cooking

2 Tbsp extra-virgin olive oil

1 large diced yellow or red onion

3 diced carrots

2 minced cloves garlic

2 chopped yellow/orange peppers

2 cups peeled and cubed butternut squash

pinch cayenne pepper or more to taste

coarse salt and freshly cracked pepper to taste

1 quart organic chicken broth

1 lb. chopped fresh tomatoes (or 14.5 oz. can diced)

1 Tbsp. fresh chopped thyme

2 cups chopped kale

1 cup well-rinsed chickpeas

• Heat oil in large soup pot over medium heat. Add onions, carrots, and peppers and cook, stirring occasionally, until they begin to soften, about 6 minutes. Add garlic and cook for 1 minute more. Add squash, cayenne, salt & pepper.
• Add broth, tomatoes (juice) and thyme. Bring to a boil, reduce heat to medium, cover, and simmer for 10 minutes. Add kale and chickpeas and cook uncovered until the squash is tender and kale had wilted, about 10 minutes more. Season to taste. (about 8 cups)

(SEPTEMBER HUBBARD LAKE SUNSETS

BLOOMFIELD VILLAGE SUNFLOWERS)