Harvest Medley

1/4 cup olive oil

1 medium onion, diced

4 stalks celery, diced

4 cloves garlic, minced

1 medium butternut or kabocha squash, peeled and cut into 1-inch cubes

1 large yam, peeled and cut into 1-inch cubes

3 large carrots, sliced or diced

1 tablespoon minced fresh thyme (see Growing Green Flavor
) or 2 teaspoons dried

1 teaspoon celery seed

1 teaspoon turmeric

8 to 10 cups vegetable stock (see Making Stock
)

2 teaspoons salt

1/2 pound green beans, trimmed and cut in half (you can use frozen if fresh are not available)

1 medium red, yellow, or orange bell pepper, coarsely diced

One of the predominant colors of autumn is orange. This recipe will reveal how many degrees of golden color you can blend in a soup pot. The result is a fragrant and lush soup that provides what its rich color promises. Serve this with Maple or Pumpkin Corn Bread
and a plate of sliced apples and cheese for a simple fireside meal.
Heat the olive oil in a medium stockpot and sauté the onion, celery, garlic, squash, yam, carrots, thyme, celery seed, and turmeric. Add 4 cups of stock and the salt and simmer until the squash and yams are soft, about 10 minutes.
Add the green beans and peppers and 4 to 6 more cups of stock or water.
Cover and simmer on low heat until the vegetables are tender, about 20 to 25 minutes.

SERVES 8 TO 1 2