Recipe(tried): Autumn Vegetable Soup (from Still Life with Menu)

Bruce: Here is a vegetable soup with acorn squash that was originally posted by Betsy on September 04, 1997. I think you could make this with chicken included and it would be EXCELLENT. What do you think?

AUTUMN VEGETABLE SOUP

"This is a good opportunity to experiment with some of those fringe vegetables you may have been reluctant to try. Consider using slices of turnip, rutabaga, kohlrabi, parsnip or sunchoke."

2 tablespoons vegetable broth, or vegetable oil
1 1/2 cups chopped (about 2) leeks
1 1/2 cups quartered Brussels sprouts
1 large carrot, chopped
1 celery stalk, chopped
1 large potato, chopped
1 cup acorn squash, peeled, chopped (or butternut, pumpkin, sweet potato)
3/4 teaspoon salt, to taste
Freshly ground black pepper, to taste
Ground cayenne pepper, to taste
2 cloves minced garlic
3 cups vegetable broth or water
1 cup (packed) chopped Swiss chard or collard greens
1 firm, peeled and chopped large tomato
1 chopped sweet red or green bell pepper
1 1/2 teaspoons dried dill weed
1/2 teaspoon marjoram
1/2 teaspoon dried basil
2 teaspoons soy sauce, or to taste
1 tablespoon fresh lemon juice
GARNISHES:
1/2 cup nonfat sour cream, or nonfat yogurt, optional
Dry roasted sunflower seeds, for garnish
Minced fresh parsley, for garnish

In a Dutch oven, cook the first 11 ingredients (everything through the garlic) over medium heat, covered, for 10 to 15 minutes; stirring intermittently.

Add 3 cups vegetable broth or water. Bring to a boil, lower to a simmer. Cover and let it cook slowly until everything is tender, another 15 to 20 minutes.

Add swiss chard or greens, tomato chunks, and chopped bell pepper. Simmer about 5 more minutes.

Add herbs, soy sauce, and lemon juice and continue to simmer another 3 to 5 minutes.

Serve in bowl and stir in 1 or 2 tablespoon sour cream or yogurt in each bowl. Garnish each bowlful with a sprinkle of sunflower seeds and parsley.

Makes 5 servings
Adapted from source: Still Life with Menu by Molly Katzen