Fall is the birth of the soup du jour in my house. I started making my own soups around 10 years ago and never stopped. It’s the easiest, can’t mess it up really, because it’s just stuff you throw into stock, thing you can make. Truly! It’s my go to dish on a “school night” for all of us with a crusty loaf of homemade bread and a fresh collard green, cabbage, and grape salad (recipe coming soon). Now, I’m no chef (just a “really good cook”), so I don’t mean to offend those who absolutely have this thing down to a science. That said, YOU can make soup. So, with that, it’s getting chilly outside. Let’s get to it!
In the Fall season, I usually make my soups out of whatever comes from our Corbin Hill Farm Share or the farmer’s market. Late September brought us the cutest acorn squash, which I love and usually roast and stuff with yummy wild rice, nuts, currants, etc. I opted for a slightly spicy, with a bit of sweet, curried soup instead this time.
Enjoy the recipe and be sure to play with your food! Add or delete what you think works or doesn’t for you. Flow with whatever feels good. It’s soup, and really, you can’t mess it up!