Winter Squash Soup with Ginger and Turmeric                 Serves 6-8.
3 pounds squash, baked whole in the oven in a pan of water at 350 degrees for an hour while you putter about, then cooled enough to peel, scoop out, and cut into chunks. Or you can cut your squash into big chunks and steam it.
3 tablespoons of garlic, minced
1 medium onion, chopped
1 hot chili, minced
1 large apple, cored and chopped
1 tablespoon Sweet Turmeric Masala OR  ¾ teaspoon turmeric, ¾ teaspoon coriander, 1 teaspoon cumin (see note) 
1 thumb sized piece of ginger, grated
6 cups of broth (more if you use a drier squash)
salt and pepper to taste

Peel and seed the squash. Chop roughly and set aside. 

Sauté the onion for 3-5 minutes, then add the fresh ginger and garlic and cook another minute or two. Add the turmeric, coriander, and cumin or the Sweet Turmeric Masala. Cook 30 seconds, stirring. Don’t worry if it sticks to the bottom of the pan, just don’t allow it to burn.

Add the chili and apple and cook 3 minutes. Add the squash and broth. Cover and cook until the squash is very soft, then puree the mixture. A stick blender comes in handy here or you can blend it in batches in a blender. If you use a blender, be very careful, as hot liquids like to explode out of blender lids. Keep a dish towel over the top of the blender. Salt and pepper to taste and serve with a dollop of whole milk yogurt or sour cream.

Note: If you decide to use the cumin and coriander, toast them in a dry skillet until they become aromatic. Allow to cool and grind in a mortar or a spare coffee grinder.

This almost-stew soup uses end-of-summer bounty to make a delicious, satisfying dinner with leftovers for lunch. 

1 medium onion, diced
2 tablespoons minced garlic
1 1/2 teaspoons Chipotle Chocolate Rub
1/3 cup rice
1/4 c red beans
2 cups diced or crushed tomatoes
1/2-1 cup diced peppers (I used a mix of chilies; some hot, some not)
2 cups corn
8 ounces bacon
4 cups chicken broth
2 teaspoons lime juice
Sour cream
1 cup spinach (optional)

If you didn't remember to soak the beans the night before (I usually forget), put them into a small pot of boiling water with a 1/2 teaspoon baking soda. After you cook them til they are chewable, but not fully cooked, add the rice to the pot. When the beans are nearly cooked, drain and rinse them and the rice.

Meanwhile, cook the bacon in a large soup pot. Remove to a paper towel to drain when it's crispy. Pour all but a tablespoon of the fat into a bowl for use at another time. Saute the onions in the bacon fat on medium low heat until soft, then add the garlic and cook for another minute. Add the peppers and cook another two minutes.

Add the Chipotle Chocolate Rub and cook, stirring, another 30 seconds. Then add the rest of the ingredients (except the spinach, which should be added towards the end of the cook time and the lime juice, which should be added just before serving) and cook, simmering, until the beans and rice and are tender. Taste and correct the salt. Stir in one teaspoon of lime juice, taste, and add more if desired. Serve with sour cream.

ghee or oil, 1 tablespoon 
garlic, 1-2 tablespoons minced 
onion, 1 medium, chopped 
celery, ½ cup diced
carrot, ½ cup diced  
garam masala, 1 teaspoon 
sweet turmeric masala, 1 teaspoon 
tikka masala, 1 teaspoon
tamarind paste, ¼ teaspoon, mixed into warm water (opt.)
ginger, 1 ½ inches, grated
coconut milk, 8-12 ounces
red lentils, 2 cups
chicken or vegetable stock, or water, 1 quart
spinach, 10-16 ounces
salt to taste

Heat the oil to a shimmer. Sauté the onion on medium heat for 3 minutes. Lower the heat to medium low, add the garlic, and sauté for another minute, then add the carrot, ginger, and celery and cook 3-5 minutes. Add the spices and stir to mix thoroughly for 30 seconds. Add lentils and broth and simmer 20-25 minutes, until lentils are tender. Add more water or broth as needed. Add spinach and cook until tender. Add the coconut milk and bring the soup back up to a lower simmer. Taste, correct salt, and serve.

This soup is far more delicious than it should be, given how quick and easy it is. It takes 30 minutes, start to finish and is filling and nutritious. It's also easy to make vegan, should you wish.

8-12 ounces of sausage, removed from casings and crumbled
medium onion, finely chopped
4 cloves garlic, minced
3/4 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon urfa biber or harissa
3/4 teaspoon turmeric

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