An early fall Sunday. The air is wet with rain and the birds a screaming with joy in the yard. The weather begins to cool and I start to think soup. I have some squash and assorted color carrots and potatoes. Fresh herbs and tomatoes form the garden are still plentiful. Soup sort of cooks itself while I write and sip tea. I potter with the camer and my photographs. I catch up with friends on Facebook. The gentle bubbling sounds are comforting and the aromas mingle with damp earth. The neighbors will join me for dinner, I think.
An Early Fall Soup
Sauté onions and some spices with a bit of garlic and ginger. A tsp of curry powder and olive oil. Add a chili or two to taste and an assortment of fresh herbs. In with the vegetables and squash. Add boiling water to cover the vegetable and cover and simmer for 20 min. Puree when cooled and serve with warm bread or crackers and an assortment of chips or spicy snacks.
- Butternut Squash Cubes - 2 cups
- Chopped Sweet Onions - 1/2 cup
- Diced Carrots - 1/2 cup
- Diced Celery - 1/4 cup
- olive oil and butter - 4 tbs
- Garlic cloves, minced - 1
- Fresh Ginger ( tender) minced - 1 tsp
- Dry Red Chili flakes - 1/4 tsp
- Rasam Powder - 1 tsp
- red split lentils (masoor dal) - 1/4 cup
- fresh sage - 2 leaves
- fresh Rosemary - 1 sprig
- Fresh Oregano - 1 sprig
- Chopped fresh Cilantro - 1 bunch
- Fresh Dill - 2 tsp
- fresh mint leaves - 4
- Salt and Pepper - to taste
- Spanish Saffron - pinch
- ripe tomatoes chopped - 2 or 3
Puree and add a cup pf milk and a 2 tbs of butter and heat over medium heat . Stir frequently. Do not boil. Serve hot with assorted warm breads and or chips and spicy snacks.