Harvest Moon Soup

Posted on 27. Oct, 2010 by in Uncategorized

I love the fall, the beautiful colors and all the wonderful squash that serves as terrific table decorations and taste amazing.  Harvest Moon Soup starts with 1 large yellow onion chop and saute in olive oil with a good teaspoon of salt.  Sweat the onion for 20 minutes with the lid on and over a low temperature.  Add 1 box of vegetable broth a 1/2 cup of wild rice and 1 cup of lentils, the inner stalks and leaves of a celery bunch chopped, a cup of cherry tomatoes cut in half.  Simmer for 30-40 minutes.  Add 4 cups of water, 2 yellow squash cut into half moon rounds, and about a cup of baked hard squash like acorn, butternut, red curry and spagetti.  I like to bake a big tray of a variety of squash including yams and serve as a side dish and then use the left overs in this soup.  To bake the squash I simply cut them in half or quarters and scoop out the seeds.  Place on a baking sheet lined with parchment  and bake at 350f till soft about an hour.  Peel off the skins and use the flesh.  Spagetti squash adds a wonderful hearty texture to soups and the other squashs add flavors.

Simmer for 15 minutes then add a head of chopped bok choy, lemon juice and adjust for salt.  I like to leave the bok choy on the undercooked side to give a bit of crunch in the soup bite.

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