Is it weird to have two yellow soups in one week? I think a little bit. Also, does anyone know why so many late season vegetables are yellow-orange? Carrots, sweet potatoes, squash of all types, citrus...
Butternut White Bean Ginger Soup
This recipe comes from what I think is the first cookbook I ever owned, Horn of the Moon Cookbook by Ginny Callan, given to me by my dear Auntie and Uncle. The Horn of the Moon restaurant was a classic vegetarian restaurant in my hometown of Montpelier, Vermont. It was there as long as I could remember, and served good, hearty old-school vegetarian fare. My hunch is that it finally went out of business when mainstream restaurants started offering several veggie options on their menus.
Like everything else I've made from this book, this soup was really tasty, though I used canned beans and didn't purée the squash as thoroughly as I would have liked. I added a bouillon cube after tasting the soup and finding it a little thin in flavor. I think probably it would have come together on its own, but this definitely helped.
I served it with a simple arugula salad with my Uncle Al's dressing: olive oil, soy sauce, fresh-squeezed lemon juice, garlic.
Still to go from this week's box:
- 10 mandarins
- 1/2 dozen Asian pears
- 1/4 bag arugula
- 3 heads garlic (still working on this fall's collection)
Leftover from last week (!):
- 1/2 bag greens -- HAD TO COMPOST :(
- 1 head cabbage
- 1 lemon
- bunch of oranges
- 10 mandarins
- 1/2 dozen Asian pears
- 1/4 bag arugula
- 3 heads garlic (still working on this fall's collection)
Leftover from last week (!):
- 1/2 bag greens -- HAD TO COMPOST :(
- 1 head cabbage
- 1 lemon
- bunch of oranges
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