Fall Harvest Soups

Autumn is an inviting time to make soup. In early to midseason, the rich colors and lively flavors of the harvest can be shown off to great advantage in a warming pot of soup. Later in the season, a tasty bowl of soup is a heartwarming way to temper the effects of chilly weather.

Recipes from Vegetarian Soups for All Sesason (3rd edition)

• Creamy Golden Potato-Squash Soup
• Curried Red Lentil Soup
• Southwestern Fresh Corn Stew

Creamy Golden Potato-Squash Soup

Serves: 6 to 8

Onions, garlic, winter squash, and silken tofu are all enveloped in the familiar flavor of potatoes, making this a wonderful vehicle for getting a lot of nourishing ingredients into younger (or fussier) soup eaters.

• 1 medium acorn or golden acorn squash, about 1 pound
• 1 tablespoon light olive oil
• 1 large onion, chopped
• 2 to 3 cloves garlic, minced
• 4 medium-large potatoes (about 1 1/2 pounds), peeled and diced
• 2 bay leaves
• 2 vegetable bouillon cubes
• 1/2 teaspoon curry powder
• 1/2 teaspoon dried dill
• One 12.3-ounce package silken tofu, coarsely crumbled
• 2 cups rice milk or soymilk, or as needed
• 1/4 cup Silk® Creamer, optional
• Salt and freshly ground pepper to taste
• Minced fresh parsley for garnish, optional

Place the squash in a microwave-safe container. Microwave for 6 to 8 minutes, until it can be easily pierced with a knife. Or, if you are using the oven for baking other foods, you can bake the squash in the oven. Cut it in half, wrap in foil, and bake at 375 or 400 degrees for 30 to 45 minutes, or until tender. Either way, this step can be done ahead of time. Let the squash cool until it can be easily handled. Split it in half, remove the seeds and fibers, and scoop the flesh away from the skin. Set aside until needed.

Heat the oil in a soup pot. Add the onion and sauté over medium heat until golden. Add the garlic, potatoes, bay leaves, bouillon cubes, curry powder, and dill. Add enough water to cover and bring to a simmer, then cover and simmer gently until the potatoes are tender, about 25 minutes.

Remove the bay leaves and add the squash, tofu, and rice milk. Transfer the solid ingredients to a food processor (in batches, if needed) and process until smoothly pureed, adding a little of the rice milk to each batch to loosen the consistency. Return puree to the pot and stir. Or, simply insert an immersion blender into the pot and process until all the solid ingredients are smoothly pureed.

Stir in enough rice milk to give the soup a slightly thick consistency. Return to the heat and simmer over low heat until heated through, about 5 minutes. Stir in the optional creamer. Season with salt and pepper and serve. Or, if time allows, let the soup stand off the heat for an hour or so, then heat through before serving.

Variation:

Use a large sweet potato in place of the squash. Simply peel and dice and add to the soup with the white potatoes.

Curried Red Lentil Soup with Sweet Potatoes and Greens

Serves: 6

Both nourishing and sublimely satisfying, this thick soup incorporates fall’s first sweet potatoes with seasonal greens. Red lentils, which cook to a warm golden color, are available in natural food stores and ethnic groceries. Serve with Chapatis or a store-bought flatbread.

• 2 tablespoons light olive oil
• 1 cup chopped red onion
• 2 cloves garlic, minced
• 1 1/2 cups red lentils, rinsed
• 2 large or 3 medium sweet potatoes, peeled and diced
• 1 teaspoon grated fresh ginger
• 2 teaspoons good quality curry powder or garam masala, more or less to taste
• 1/2 teaspoon ground coriander
• 1/4 teaspoon each cinnamon and nutmeg
• 6 to 8 ounces Swiss chard or spinach
• Juice of 1 lemon or lime
• Salt to taste

Heat the oil in a soup pot. Add the onion and garlic and sauté over medium heat until golden, about 10 minutes. Add 6 cups water, followed by the lentils, sweet potatoes, and seasonings. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the lentils are mushy and the potatoes are done, about 20 to 25 minutes.

Meanwhile, wash the greens, remove stems and midribs, then slice into narrow shreds. Stir into the soup along with the lime juice. If the soup is too thick, adjust the consistency with a small amount of water.

Continue to simmer gently until the greens are just done, about 5 minutes for spinach and 10 to 15 minutes for chard. Season with salt. If time allows, let the soup stand for an hour or two, then heat through as needed.

Southwestern Fresh Corn Stew

Serves: 6

While fresh local corn is abundant in early fall, the most tempting way to eat it is right off the cob. But cooking with fresh corn can be equally appealing. Its sweetness and crunch can’t be matched by frozen corn kernels. Serve this with Savory Bean Bread and a green salad for a hearty meal. Or, to vary the recipe, add a cup or two of cooked pinto or pink beans and serve with a purchased fresh bread.

• 1 tablespoon light olive oil
• 1 large onion, chopped
• 2 to 3 cloves garlic, minced
• 4 medium ears fresh corn
• 2 medium ripe tomatoes, diced
• One 16-ounce can pureed or crushed tomatoes
• 2 small yellow summer squashes, cut into 3/4-inch diced
• 1 1/2 to 2 cups fresh slender green beans, trimmed and cut into 1-inch lengths (see Note)
• 1 to 2 fresh mild chilies, seeded and mince (such as Anaheim or poblano)
• 1/4 to 1/2 cup finely chopped fresh cilantro
• Salt and freshly ground pepper to taste

Heat the oil in a soup pot. Add the onion and garlic and sauté over medium-low heat until golden.

Scrape the corn kernels from the cobs with a sharp knife. Add them to the soup pot, along with the fresh and pureed tomatoes, squash, green beans, and chilies.

Add about 3 cups water, just enough for a moist but not too liquidy consistency. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 20 minutes, or until the vegetables are tender.

Stir in the cilantro, then season with salt and pepper. Simmer very gently for 5 minutes more. Serve at once.

Note: If you can’t find green beans that look fresh and tender, use frozen green beans. Thaw them completely before using.