ROASTED BUTTERNUT SQUASH AND PEAR SOUP

1 large or 2 small butternut squash, 3-4 pounds total
1 tablespoon vegetable oil (Olive oil works, too!)
2 cups chopped onion
1 chopped shallot, about 2 tablespoons
1 tablespoon chopped fresh ginger
1 1/4 teaspoons salt
1/4 teaspoon black pepper
2 ripe pears, peeled, cored and cut into chunks, about 2 cups
6 cups reduced-sodium chicken broth
1 tablespoon honey
1 teaspoon fresh thyme
1/4 cup heavy cream

Roast squash: Preheat oven to 400ºF. Cut squash in half lengthwise and place cut side down on a nonstick baking pan. Pour 1/4 cup water into pan and roast for 45 minutes or until squash is tender when pricked with a fork. Remove from oven and allow to cool. (This step may be done the day before preparing the soup). Prepare soup: remove seeds and peel from roasted squash. Place cooked squash in a medium bowl and mash coarsely. Set aside. In a 6 quart saucepan, heat oil and add onion, shallot, ginger, salt and pepper. Cook over medium-high heat until onion is soft and begins to turn light brown, about 10 minutes. Add pears and cook another 5 minutes. Measure three cups of cooked, mashed squash and add to the saucepan. Stir in broth, honey and thyme and bring to a boil. Reduce heat and simmer, covered for 15 minutes. Puree in batches in a blender or food processor, then return the soup to the saucepan. Stir in the cream and keep warm. Do not boil. Serve warm. Makes 9 Cups.

(October 2000 ed., Country Living magazine)

SQUASH RINGS WITH CHARD AND WALNUT PASTA

3/4 cup walnut pieces
1 tablespoon Dijon mustard
1 acorn squash, cut into 1-1/2 inch thick rings, seeds removed
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 bunch chard, stems removed, washed and cut into 3/4-inch wide ribbons
8 ounces orzo pasta
1 medium red onion, sliced 1/4-inch thick
2 tablespoons fresh dill
4 ounces smoked salmon, cut into thin strips

Preheat oven to 350 degrees. Toast walnuts until lightly browned. Put squash rings in a steamer. Place over boiling water, cover & cook until tender, about 20 minutes. Set aside. Whisk together mustard, lemon juice & salt & pepper to taste. Whisk in oil. In a skillet add onions & cook over medium heat, stir often, until onions are completely soft & browned, about 10 minutes. Transfer onions to a bowl & add mustard mixture. Cook pasta. Drain, rinse in cool water & drain again. In a skillet, over medium high heat, add garlic & cook 2 minutes. Add chard & cook until just wilted. Remove from heat. Stir in onion mixture, dill, pasta, half the salmon & half the walnuts. Season to taste. Place a squash ring on each of 4 plates. Fill center with chard mixture. Top with remaining salmon & walnuts. Serve warm.

(from Capay Organic Farm CSA "Farm Fresh To You" website)

WINTER VEGETABLE CHOWDER

1 tsp. canola oil
½ cup onion, chopped
½ cup celery, chopped
1 medium carrot, chopped
½ cup turnip, chopped
1 sweet potato, peeled and chopped
1 cup winter squash, peeled and chopped
½ cup sweet red or green pepper, chopped’
1 tsp. garlic, minced
3 cups vegetable stock or water
½ tsp. minced fresh thyme, or 2 Tbsp. parsley, chopped
2 cups kale (beet green, turnip green, Asian green, cabbage)
1 cup unsweetened soymilk
Salt and pepper to taste

Heat the oil in a large saucepan over medium heat and cook onions, celery, turnip, and carrot for 5 minutes. Add sweet potato, squash, bell pepper, garlic, stock or water, and herbs. Reduce heat and simmer for 20 minutes or until vegetables are tender. Boil greens in lightly salted water for 3 to 5 minutes. Drain and set aside. Purée soup in a blender (or use a stick blender in saucepan) until smooth. Return to saucepan. Stir in the soymilk, cooked greens, and salt and pepper to taste. Slowly heat the soup, being very careful not to boil. Serves 6.

(from 366 Simply Delicious Dairy Free Recipes by Robin Robertson) Serves 6.

GYPSY SOUP

1 Tbs. olive oil
2 tsp. Spanish paprika
2 medium onions, chopped
1 tsp. turmeric
2 garlic cloves, crushed
1 tsp. basil
2 cups chopped, peeled winter squash, sweet potato, or pumpkin
1 tsp. salt
dash of cinnamon
1 stalk celery, chopped
dash of cayenne
1 cup chopped tomatoes
1 bay leaf
1 green or red pepper, chopped
1 Tbs. tamari
1 15 oz can garbanzo beans
3 cups stock or water

In a soup kettle, sauté onions, garlic, celery and sweet potatoes in olive oil for about 5 minutes. Add seasonings, except tamari, and the stock or water. Simmer, covered, about 15 minutes. Add remaining vegetables and beans. Simmer another 10 minutes or so - until the vegetables are tender. Add tamari and serve.

*Tip: This soup freezes well. You can also throw in greens at the end, such as TATSOI or KALE or CABBAGE.

(from Moosewood Cookbook by Molly Katzen)

ORECCHIETTE WITH PUMPKIN, PECANS, AND SHALLOT SAGE BROWN BUTTER

5-6 oz. orecchiette ("little ears") pasta
6-8 Tbs. butter
3 Tbs. finely chopped shallots
2 tsp. minced garlic
2 tsp. minced fresh sage
3 c. cubed, cooked pumpkin or winter squash
salt and pepper to taste
1/2 c. chopped, toasted pecans (or walnuts)
freshly grated Parmesan cheese

Cook pasta in lots of boiling salted water until tender. Meanwhile, heat butter over medium heat in large skillet. Add shallots, garlic, and sage; cook until butter just begins to brown. Reduce heat to low and stir in pumpkin/squash. Add salt and pepper. Drain pasta; toss with pumpkin/squash and pecans. Serve immediately with Parmesan. Serves 4-6.

(From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce by MACSAC)

THREE SISTERS STEW

1 c. dried lima beans (or kidney, pinto, black, or Swedish brown beans), soaked
3 c. water
2 cloves garlic
2 Tbsp. fresh or 2 tsp. dry oregano
1 tsp. cumin seeds
1/2 tsp. cinnamon
1 Tbsp. extra-virgin olive oil or ghee
1 med. onion, chopped
1 1/2 tsp. sea salt
2-3 cloves garlic, minced
2-3 c. winter squash, cut in chunks
1 14-oz. can chopped tomatoes
1 Tbsp. chili powder
1 1/2 c. fresh or frozen corn

Drain soaking water off beans. Place beans, water, and garlic in a pot; bring to a boil. Cover and simmer until beans are tender (50-60 minutes) or pressure cook with 2 c. water (45 minutes). In a large pot, quickly dry toast oregano, cumin seeds, and cinnamon for about 30 seconds. Add oil, onion, salt, and minced garlic; sauté until onion is soft (5 minutes). Add squash, tomatoes, and chili powder and cook until squash is soft (about 20 minutes). Add a little water if mixture is dry. Add cooked beans and corn to squash mixture; simmer until corn is tender. Adjust seasoning to your taste.

(Feeding the Whole Family by Cynthia Lair)

AUTUMN MINESTRONE

2 Tbs. vegetable oil
1 c. chopped onions
2 garlic cloves, minced or pressed
2 1/2 c. peeled and cubed winter squash (such as acorn, delicata, or kabocha)
2 celery stalks, diced
1/2 c. peeled and diced carrots
2 1/2 c. cubed potatoes
1 tsp. dried oregano
2 tsp. salt
1/2 tsp. black pepper
6 c. water
4 c. chopped kale/collard greens
1 1/2 c. cooked (or 15-oz. can) cannellini beans

Warm the oil in a large soup pot on medium heat. Add the onions and garlic, and sauté for 5 minutes. Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water; cook for 10 minutes or until potatoes are almost done. Add the kale and beans (drained) and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot. Yields 12 cups. Serves 6 to 8.

(from Moosewood Restaurant Daily Special, by the Moosewood Collective)