Autumn Vegetable Soup

I ve never come across a winter squash soup that I didn’t like, but this just might be my favorite. The squash is simmered with a potato, a bell pepper, and tomatoes, which give it a more complex flavor. I like to make it in the autumn when all of the vegetables in my market are locally grown and at their best. Crunchy croutons and a drizzling of olive oil are the final touches.

Serves 6 to 8

INGREDIENTS:

• 1 large onion, chopped
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 butternut or other winter squash (about 2 pounds), halved lengthwise, seeded, peeled, and chopped (about 8 cups)
• 1 large waxy potato, such as Yukon Gold, peeled and chopped
• 1 small red bell pepper, chopped
• 1 cup chopped canned Italian or fresh tomatoes
• 4 cups Rich Vegetable Broth or chicken broth, or more as needed
• Salt and freshly ground pepper
• 1 recipe Croutons

INSTRUCTIONS:

1. In a large pot, cook the onion in the oil over medium heat until tender and golden, about 10 minutes.
2. Add the squash, potato, and bell pepper and stir well.
3. Stir in the tomatoes, broth, and salt and pepper to taste and bring to a simmer.
4. Cover the pot, reduce the heat, and cook for 30 minutes, or until the vegetables are tender.
5. Remove from the heat and let cool slightly.
6. Transfer the soup to a blender or food processor and puree in batches if necessary.
7. Return the soup to the pot.
8. If the soup is too thick, stir in more broth or water to taste.
9. Season with salt and pepper to taste and reheat.
10. Serve the soup sprinkled with the croutons and drizzled with olive oil.