Corn and Squash Soup
Mark the coming of autumn with this bright, hearty soup.


4-5 branches kale
1 large potato, cut into 1/2 inch dice
3-4 cups cubed sweet squash, like kabocha, buttercup, or hubbard (about 2 1/4 pounds)
1 cup fresh tomatoes (about 3 small ones?)
3/4 cup chopped green onions
1 tsp salt
1 1/2 large onion
1 Tbs olive oil
1 *each* red and green pepper
4 ears very fresh very sweet corn
3 cups or less vegetable broth
1 1/2 Tbs cumin
1/2 cup cilantro
for garnish: chile flakes and fresh lime or lemon wedges


Roast squash in oven for about 15 minutes to soften.

Trim stems from kale and slice leaves.

Combine kale, potato, tomatoes, and green onions in large pot and add broth and water to cover.

Saute onions in olive oil. Add in peppers when onions get soft, and add squash to the potato mixture about now.

Remove corn kernels and corn "milk." Add corn, as well as onions and peppers and cumin to squash and potatoes, with rest of broth.

Simmer for about 10 minutes.

Stir in cilantro. Taste and correct seasoning.

Don't forget to squeeze in lemon and chile at the table.




New Vegetarian Epicure, pg. 237