1 squash, 2 root veggies, 1 fruit soup

I like soups, and I especially like thick, creamy soup, so Butter Nut squash is quickly becoming a staple in our kitchen.  Last night I thought I would try something a little different (although I am sure that someone, somewhere, at some time has done something similar if not the same.).  Wow, that is a helluva an un-intended alliteration.

The dish has three components:  First, the soup, that is ladled over roasted cabbage (the second), and third, the toasted Kale that is sprinkled over the soup.

THE SOUP

INGREDIENTS:

1.    Butter Nut squash, peeled and cut into 1” cubes

2.    Sweet potatoes, 2, peeled and cut into 1” pieces (equal amount to the squash)

3.    Carrots -2- peeled and cut into small pieces

4.    One pear, peeled and cut into small pieces

5.    Green onions and garlic – coarsely chopped

6.    Fresh dill

7.    Chicken broth

8.    Red pepper flakes

9.    Brown sugar – 2 tablespoons

10. Salt and pepper

PROCESS:

Cook the garlic an onions in olive oil until soft.  Add the pepper flakes, squash, potatoes, and carrots and cook over moderate to high heat for about 5 minutes, stirring frequently.  Then add enough broth to cover the vegetables, plus the chopped dill, cover, and simmer for about 30 minutes.  Add the pear and continue cooking until the veggies are soft. 

Transfer to blender or use an immiscible blender to create a creamy puree.  Return the soup to the pot, add the brown sugar and salt to taste.  Continue cooking over low heat until it is time to serve.  More broth can be added if you think the soup is too thick.

THE CABBAGE AND KALE

INGREDIENTS:

1.    One small to medium size head of cabbage

2.    Kale leafs, coarsely chopped

3.    Olive oil

4.    Salt and pepper

PROCESS:

Mix the kale with the olive oil and seasoning in a bowl until all of it has been coated with the oil.  Spread it out on a baking pan and roast in the oven at 350 degrees until it begins to brown.  It has to be closely monitored because it can quickly become charred.  Remove, drain if needed, and allow it to cool.

Slice the cabbage crosswise in to ¾ inch slices.  Coat each side with olive oil and seasoning and place on a baking sheet in the oven at 375-400 degrees until it begins to develop a golden color.

Place the cabbage in the soup dish and cover with the soup and garnish with the Kale.  Grated Parmigiano is optional.

Both the soup and Kale can be prepared before as much as one day before the meal.