The fall of our hearts
And the light faints.
But the colors
Still stain our eyes.
I wrote that poetic bit to mark the end of summer and to welcome in autumn. As far back as my memory will allow this time of year has always made me sad. With a tendency towards melancholy at the best of times, Labor Day weekend is like a freighter that transports me from the light and easy to the dark and serious. For those first few lingering days afterwards, until my eyes adjust to the changing light, when the large blue skies abbreviate and foretell. The feeling of loss that another glorious summer has come and gone, the lazy hazy days are over. It’s back to school. Or business. Life, without beach sand between my toes. I miss it. Pine for it. Beckon it back. Beg it to stay just another month or two. But that’s not the way of summer, North of the 49.
Goodbye to the pastel evening skies. Oh, but hello to early morning light that shimmers and casts rusty hues on the arcing limbs of the Garry Oak trees.
Back into the kitchen, overlooking my reluctant rocky garden, I prepare earthy vegetables for Under The Harvest Moon Soup featuring our volunteer summer squash.
The ingredients.
It’s a simple recipe that involves cleaning out the crisper and roasting what you’ve got along with at least two squash, any kind. Our little miracles are a-corns. My crisper crop usually includes cauliflower, red and orange peppers, carrots, tomatoes, onions, celery, and garlic. Whatever you’ve got that goes with squash will work beautifully.
The method.
Lay these all out in a large baking dish. I use the spectacular Portmeirion baking dish that E gave me for Christmas a few years ago. It’s big and beautiful and roasts veggies to perfection.
Sprinkle with your favorite herbs and spices. For me, curry and turmeric are the perfect spices for squash soup so that’s what I sprinkle lavishly over the veggies. A little s ‘n p.
Drizzle with extra virgin olive oil. Pop in the oven at 350 degrees for at least an hour, or until the veggies are tender and getting that roasted look.
In no time at all, your kitchen will be infused with a sweet fragrant aroma, like none other. Take a moment to breathe it in. This will make you happy. You will smile.
While enjoying this culinary bliss, remove your magnificent morsels from the oven and set aside to cool. When cooled, blend with a vegetable broth or stock. I just use the Tetra Pak type you buy at the grocery store. But if you’re into making your own, that’s cool. Truth is, water works too since this is already a nutritious and delicious brew. You just need enough liquid to blend the veggies until they are pureed, smooth and creamy. Dump this into a large pot and add more seasoning if you like. I add more curry because I can never get enough. Because the veggies are already cooked, this baby is almost good to go.
Cover and simmer on low heat to slowly warm up the silky smooth veggies. Let them mingle with the sexy spices for a while. Once the soup is nice and hot, I add a tablespoon of butter. You don’t have to do this, of course. I just think butter makes everything better. Except for your butt. But that’s a whole other blog post.
The accompaniment.
Our family likes something starchy with our soup. Like homemade biscuits. Or any kind of crusty Italian bread. E likes Saltines. Enough said.
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