Come fall the farm stands are overflowing with vegetables and more vegetables. Everything you need to get you through the long dark winter nights when the garden is but a memory.
I like to make great big pots of soup at this time of year and fill the freezer with individual portions.
Here’s my favourite recipe for curried root vegetable soup. You can use pretty much any assortment of squashes, potatoes, etc and vary quantities to suit what you like and how much you are making.
Vicki’s Fall Vegetable Soup
2 medium butternut squash – cut off rind, remove seeds, and chop into big hunks
3 medium potatoes – peeled, chopped
2 sweet potatoes – peeled chopped
1 large onion – peeled and sliced thickly
3 cloves of garlic – peeled and chopped
1 tbsp curry powder
1 tsp chilli powder
3 tbsp olive oil
4 cups vegetable stock
Place all vegetables into a large roasting pan. Sprinkle with curry and chilli powders, salt and pepper. Drizzle with olive oil. Stir well.
Cook at 350 degree oven for about an hour or until the vegetables are soft
Puree vegetable mixture in a blender.
Add to stock pot with vegetable stock.
Stir well to combine
Simmer for 15 minutes.