A weekend of thanks

Thanksgiving weekend usually signals the beginning of the end of the farm stand. There is still loads of fresh produce filling the shelves, but they will be emptying more than filling and with the hard frost we had last week there is going to be a lot less picking and harvesting. By the end of the month there will be a cash box instead of a person there. I spent the weekend cooking corn and squash to fill my freezer, I also made some yummy corn chowder and squash soup to freeze for those cold evenings when I just want to pull out something for a quick fix. I will have to make some more chowder because we ate more than half of it. This simple squash soup will appeal to everyone; you can garnish it with some toasted pumpkin seeds or croutons. Add some spice with curried cream or cook up some maple flavoured bacon for a little extra protein. The squash can just be peeled, cut up and boiled, but I like the taste of the roasted squash in the soup. The potatoes are added as a thickener, but you can use leftover mashed potatoes if you have any. Use any onions you have on hand; I saw the leeks at the farm and had to buy some.

Roasted squash and leek soup
6 lbs. squash, peeled and cut into large chunks

2-3 leeks, washed well and cut into large pieces

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

2-3 large sweet potatoes, peeled and chopped

4 cups chicken or vegetable stock or water

1/8 teaspoon ground nutmeg

2 cups heavy cream

Preheat oven to 350°F. In a large bowl; toss the squash and leeks with the olive oil, salt and pepper. Spread on one or two baking sheets and roast in oven until tender and slightly charred. Remove vegetables from oven and put in a large pot along with potatoes, stock, and nutmeg. Bring to boil over medium-high heat, reduce heat to medium and simmer until potatoes are cooked through. Stir in cream and bring back to a boil. Taste and season with salt and pepper as needed. Use a blender to puree the soup until smooth. Ladle into bowls; garnish as desired.

Makes 8 servings.