Summer is not even over, but I’m already looking forward to autumn soups and stews. This recipe is one I concocted a few years ago from some of my favorite ingredients. It does contain chicken broth, cheese, cream and butter, but with a few tweaks, it can become a delicious vegetarian or vegan dish to warm your autumn evenings.
2 large sweet potatoes
1 carnival squash, or your favorite winter squash, about 1.5 c.
6 c. chicken stock
1 clove garlic
1.5 c. sharp cheddar
salt, pepper, nutmeg
Boil the sweet potatoes and allow to cool before peeling. Cut squash in half, remove the seeds and bake in a 350F oven 30 minutes or until done. Cool and remove squash from the peel.
Puree the sweet potatoes and squash, along with the stock, in a food processor and add to your soup pot.
Heat the puree, adding minced garlic and grated cheese.
Wash, dry and chop the chard leaves then saute them in butter.
Add nutmeg, salt and pepper to taste.
Add the chard mixture to the soup and continue to heat through. Stir in cream to taste, heat and serve.
This soup lends itself to many condiments. You can add more cheese, sprinkle with chives or parsley or even top with a spicy Asian sauce.