Autumn Harvest Soup


1 medium squash or large yam (yield will be 2 cups cooked)
2 tablespoons extra virgin olive oil
1 large onion, roughly chopped
4 cloves garlic, pressed or minced
1 cup chopped or sliced fennel bulb
3 carrots, sliced
3 turnips, cut into small chunks
3 small potatoes, cut into small chunks
1 1/2 cups Romanesco or cauliflower, chopped
1/2 cup French lentils
28-ounce can tomatoes (whole, diced, or ground)
3 1/2 cups water
2 teaspoons basil
1/4 teaspoon cayenne
1 teaspoon sugar
1/2 cup sliced black olives
2 cups finely cut turnip greens, or other greens
Salt to taste
Feta cheese or goat cheese for garnish (optional)


Preheat oven to 350°F.

1. Use a fork to poke holes in the squash or yam, and place it on a small baking sheet.  Bake for one hour or until tender. Remove from oven and let cool.

2. While squash bakes, heat oil in a soup pot over medium heat. Add oil and onion. Cover and sweat onion until translucent.

3. Remove lid from pot. Add garlic and fennel. Stir and cook for a few more minutes.

4. Add the carrots, turnips, potatoes, Romanesco, lentils, tomatoes, water, basil, cayenne and sugar. Bring to a boil, and then reduce heat and simmer for one hour.

5. Cut squash in half once cooled. Remove seeds and skin. Add to chopped squash, olives, and greens to pot.

6. Cook soup until greens are soft. Add salt to taste. Garnish with cheese, if using.

Serving Size:
Willie Green’s Organic Farm