Soothing soup uses garden harvest

(Potato-Leek Soup with Roasted Butternut Squash is a perennial favorite)

There's a tinge of coolness in the air, after all it is October in the HudsonValley.

While I am ever so grateful my garden has been spared the first frost of the season, I can't help but think of making comforting, soul-soothing meals.

Potato-Leek Soup with Roasted Butternut Squash, fresh from the garden harvest, is what I turn to first this time of year.

There is such satisfaction in pulling a couple of leeks from the garden, shaking off the rich soil and rinsing them under the outdoor faucet.
In the garage, potatoes are lined up in baskets along with the winter squash, waiting for their turn to come inside for winter.
Fresh herbs are still plentiful in the garden, bordered by marigolds, cosmos and sunflowers.

Put it all together and you've got a simple meal that soothes the soul; a reward, so to speak, for all the hard work that went into the gardening season.

A hot bowl of soup is indeed a tonic, and when you know where all the ingredients came from — the result of hard work and toil over the summer — it makes it ever more satisfying when you taste that first spoonful.

Make a big batch of soup and store some away in the freezer. Take your cue from the busy squirrels who are out there stashing away meals for the long winter ahead.

Potato-Leek Soup with Roasted Butternut Squash

1. 3 medium potatoes, such as Yukon Gold
2. 3 cups chopped leeks, well rinsed and drained
   
3. 2 stalks celery, chopped
4. 2 large carrots, chopped
5. 1 medium butternut squash or any other winter squash such as acorn or delicata, roasted and cubed
6. Fresh parsley, chives, basil
7. Olive oil
8. Smart Balance
9. Veggie stock
10. 1 1/2 cups milk or soy milk
11. Salt and pepper, to taste

(Roasted butternut squash adds texture and taste to a creamy soup such as potato-leek)

• Clean and scrub the potatoes; cut into cubes.
• Place them in a large pot with about 3 tablespoons olive oil and 1 tablespoon of Smart Balance.
• Add the chopped celery, carrot, leeks and fresh herbs.
• Let it all saute about 10 minutes; add the salt and pepper.
• Add the stock, about 2 cups worth, and bring to a boil.
• Cover; reduce heat to a simmer and cook until the potatoes and veggies are fork tender, about 30 minutes.
• Remove the pan from the heat and let cool a bit.
• Add the contents to a blender or food processor in batches, adding the milk or soy milk as you process it.
• Return the pureed soup to the pan and heat gently.
• Give it a taste to see if it needs more seasonings: salt, pepper, paprika, a dash of garlic powder — let your palate decide.

Serve the soup with a good crusty bread, crackers or a grating of Jarlsberg cheese for sheer comfort.


Make a big batch and freeze lunch-sized portions to make it through a busy week.

There is nothing like having the option of pulling a homemade soup out of the freezer for a tasty lunch or simple supper.