Country Mouse

Autumn Squash Soup

1/4 cup salad oil

4 medium-onions, chopped

2 teaspoons thyme leaves

About 1/2 teaspoon ground nutmeg

1 pound rutabagas, peeled and diced

2 pounds thin-skinned potatoes, peeled and cubed

About 8 pounds squash (butternut, pumpkin, or acorn) peeled and cubed, (16 cups)

14 cups chicken stock or regular strength canned chicken broth

In an 8 to 10 quart pan, combine oil, onions, thyme, and 1/2 teaspoon of the nutmeg; cook over medium to high heat, stirring often, until onions are soft (about 5 minutes).

Add rutabagas, potatoes, and squash; cook over medium heat, stirring occasionally, until vegetables begin to soften (about 30 minutes). Pour in stock and bring to boil over high heat. Reduce heat, cover, and simmer until squash mashes easily (about 1 1/2 hours). Whirl squash mixture, a portion at a time, in a food processor or blender until smooth. Return to pan and bring to boil over medium to high heat, stirring often.

Pour soup into ceramic pumpkin from Terrain. Serve in cups and sprinkle with nutmeg.

(A favorite recipe from- ‘Homemade Soups’ by Sunset Books, 1985)

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