There are so many recipes for squash soup, but I’m more of a hearty stew gal. A hot bowl of chunky stew really stands on it’s own and sticks to your ribs while soup is more of a side dish. There is certainly a place for side dish soup but I try to keep my weekday meals simple… and side dishes require separate entrees… who has time for that?!
Makes 7 entree servings
1 medium yellow onion, chopped
Several small leeks or 1 large leek, halved lengthwise & thinly sliced
Several cloves of garlic, minced
1 acorn squash, peeled, seeded, chopped into cubes
1 celeriac (celery root) peeled & chopped, including greens
A few small carrots, peeled & chopped
A few ribs of celery, chopped
1 can of cannellini beans
1 bunch parsley, stemmed & chopped
1 tsp dried thyme
1 quart Veggie broth
Salt & pepper
1 bunch kale, stemmed & chopped
Sauté the onion along with the leeks & garlic in the olive oil
Throw that and all the other ingredients (except the kale & pecans) into the slow cooker for 8-12 hours on low.
When done, turn off slow cooker & mix in the kale. It wilts in the hot stew.
Sprinkle with a few pecans to serve! Mmmmmmm…