October means cooler evenings, lighting the fireplaces in the inn, lots of squash and pumpkins at the farm market stands, and soup cooking on the inn stove. This is one of my favorite fall soups. It’s full of vegetables, but not too heavy. A perfect match for the season.
4 tablespoons of butter
2 cups of chopped onion
2 cups of diced celery
3 cups of grated carrots
2 cups of grated acorn or butternut squash
1 cup of grated pumpkin or rutabaga
12 cups of chicken stock
3 cups of fresh or frozen corn kernels
1/4 cup chopped parsley
1 teaspoon black pepper
4 teaspoons of curry powder
Melt butter in a large stock pot and saute onion until translucent. Add the celery, grated carrots, grated squash, grated rutabaga and the chicken stock. Add more water or stock if needed to completely cover the vegetables. Bring to a simmer. Simmer for about 15 minutes or until the vegetables are tender. Stir in the corn, parsley, pepper, and curry powder. Return to a simmer and cook for an additional 5 to 10 minutes, until corn is tender. Taste and add salt if needed.
The White Oak Inn
Bed and Breakfast Foodie