VEGETARIAN SQUASH AND POTATO SOUP

VEGETARIAN SQUASH AND POTATO SOUP image

Yield aprox 6

Number Of Ingredients 14

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1 large onion chopped
2 carrots chopped
2 ribs celery chopped
1 clove minced garlic
1 ½ tsp. fresh ginger, minced (jarred stuff works great)
3 tbls. Olive oil
2 ½ cup cubed squash (I used one butternut and one delecata)
1 cup vegetable stock
3 cups water
1 ½ tsp. curry powder
1 bay leaf
½ tsp. cayenne pepper (more or less to taste)
¼ tsp. black or garlic pepper (more or less to taste)
3 potatoes, cubed (Yukon Golds work well)

Steps:

Saute onions, carrots, celery with garlic and ginger in the oil. Add squash, potatoes, vegetable stock, water and bay leaf. Stir in peppers and curry. Bring to boil - 20 - 30 minutes or so until everything is nice and soft. Puree soup (in batches if necessary) if you wish and season with salt and more pepper to taste. Tastes better second day. To give it texture, on the second day I added more chopped potatoes and some cabbage. Either way - with stuff or pureed - it's delicious. NOTE: The onion, carrots, garlic, squash, potatoes and cabbage all came in my CSA (Consumer Supported Agriculture) goodie box. All organically produced in Lancaster, PA.