When I go into the garden with a spade, and dig a bed, I feel such an exhilaration and health that I discover that I have been defrauding myself all this time in letting others do for me what I should have done with my own hands. -Ralph Waldo Emerson
This weekend I had a handful of girlfriends over for some craft gleaning — as in, “Please take this stuff home with you that I’m not using; I need the space.” I promised I’d provide lunch while we knit, sewed and mostly gossiped. Roast squash soup it was. This soup is so easy to make and one of my favorites when the weather is a bit chilly. Plus, it is a tasty way to eat a ton of veggies.
3 assorted squash, split with seeds removed
1 head of garlic
2 tablespoons olive oil
6 cups chicken broth (ahem, making this not vegetarian)
1 bunch of celery
1 onion diced
1 pinch of cayenne, if you like it spicy
1 tablespoon of nutmeg
ground pepper to taste
Roast head of garlic and squash (fleshy side down) — sprinkled with olive oil — on a cookie sheet for 45 minutes at 350. Dice onion and brown with olive oil in large soup pot, or dutch oven. Add diced zucchini and celery. Add chicken broth and spice. Bring to a simmer. Once veggies are roasted — including garlic — spoon them into a blender with ladles of soup. Batch by batch, you’ll puree the vegetables together. Let simmer for another 10-20 minutes. Top with plain yogurt. Good with a crusty bread and some hot sauce.