Melt about 2 pats butter in bottom of soup pan
Cut up 1/2 onion and 6 mushrooms, saute over med heat until starting to brown
Add a splash of balsamic (or rice, or apple cider) vinegar
Add 1 thinly sliced sweet potato
1/2 package prewashed, cut kale (about 1 head)
1/4 package spinach
Saute the veggies until a little limp, then
Pour in 1 package organic squash soup
Bring soup to a simmer, add
a splash unfiltered cranberry juice
6 pieces candied ginger, thinly sliced
Liberal dose of garlic powder (adding fresh garlic at the kale stage is ideal)
dash cumin (I wished I had curry powder but I didn’t)
cover the stew and let simmer for 1-2 hours, until sweet potato starts to fall apart.
Put in bowl and add either a sprinkle of herbed goat cheese OR a splash of rice vinegar (I read apple cider vinegar was great with squash soup but I had none on hand) – YUM YUM YUM! So good and tangy and soothes those autumn allergies.
For desert, I made
1 pat butter melted in saucepan on med heat
add 1 slice bread and evenly coat in butter
Toast one side until brown, flip toast
On browned side sprinkle cinnamon, spread whipped cream cheese, then good berry perserves on top. Drizzle local honey on top. By then the bottom of the bread will be toasted.