|Autumn Colors and Flavors|
Recipe Inspired by The Art of Simple Food
One of my favorite things about autumn is a steady supply of fresh butternut squash. Complimenting both savory and sweet dishes, often used in “pumpkin” pies, a sweet treat simply steamed with a touch of butter, it’s the quintessential fall vegetable. So when Alice Waters suggested, in her classic book The Art of Simple Food, to try butternut in place of zucchini to make a summery minestrone into a fall dish, I had to give it a whirl. Indeed, the soup is a delightfully autumn-like orange, and as full of chunky goodies as its warmer weather brethren.
|Adding Butternut, Kale, Sage, and Rosemary|
|Adding Beans and Tomatoes|
|Herby Ingredients: Sage, Rosemary, Bay & Garlic|
serves about 14
2 tbsp. olive oil
1¼ cup chopped onion (1 medium)
3 cups chopped leeks, white and green parts (2 large)
1¾ cups chopped celery (~ ½ bunch)
1 tbsp. minced garlic (~4 cloves)
2 cups carrots, sliced (~4 medium)
8 cups broth or bouillon
3 bay leaves
1½ lbs. garden tomatoes, coarsely chopped
1 cup fresh cranberry or pinto beans
1 large bunch red Russian kale
1¼ lb. butternut squash, peeled and chopped into 1-inch chunks
1 tsp. packed fresh rosemary leaves
2 tsp. packed fresh sage leaves (~24 1-inch leaves)
3 cups broth or bouillon
Salt and pepper
In a deep soup pot, heat olive oil over medium high heat. Sauté onion, leeks, celery, and shallots until onions are golden and limp, stirring frequently. This will take about 5 minutes.
Stir in garlic and sauté until fragrant, about 1 minute. Add carrots and stir to coat with oil, sautéing another minute or so.
Add 8 cups broth or bouillon and bay leaves. Cover and bring to boil over high heat. Turn heat to medium low and simmer about 15 minutes, until carrots are partially soft.
Add tomatoes and beans. Cover and bring to boil, then simmer for 40 minutes.
While broth is simmering, strip kale leaves from stems and discard stems. Tear kale leaves into bite-sized pieces, discarding any tough leaf veins that you might find.
Add butternut squash, kale, and rosemary and sage leaves to soup. Stir in an additional 3 cups broth. Bring to boil and let simmer, covered, 10 more minutes.