Soup Season...

Autumn brings in an assortment of leaves and soups....

For Butternut Squash Soup
-halve and score a butternut squash, toss the seeds
-bake at 350 for 45 minutes or until tender (until a knife slide in)
-let it cool before trying to scoop out the squash

in a large soup pot
-TBSP of olive oil for sauteeing a few garlic cloves
-add 6-8 cups of vegetable stock, or chicken broth, or water
-add the squash
-add curry to taste (I probably add about a TBSP of curry)
-add some cumin
-add salt and pepper to taste
-cook and puree a few ladles of soup if you like a smooth and creamy texture

For a Mexican-inspired Tortilla Soup
in a large soup pot
-1-2TBSP of e.v. olive oil
-1 finely chopped onion, saute in olive oil
-1 chopped bell pepper
-1 chopped zucchini
-1-1/2 cups cooked beans, black, kidney, etc., I used Rancho Gordo's yellow woman beans*
-1 c. corn kernels (frozen or can)
-chipotle power or chipotle peppr in adobo sauce
-add about 6-8 cups of water or stock

*note: don't add salt or beer unless your beans are fully cooked.

As I let the soup cook, I slice stacked corn tortillas in thin strips and then I heat them in a non-stick pan (you can use flour tortillas). I will add them as garnish/topping when I serve my soup.

Grate some cheese (cheddar, Jack,...)

Top soup with the toasted tortilla strips and some grated cheese!