Recipe: Autumn Soup

If you live in the PNW you probably have squash and zucchini coming out your ears right about now. Trying to find creative ways to use them all up can be difficult.

Try this recipe on for size. It's nutritious, slightly sweet, slightly savory and absolutely delicious. Yumm!

You Will Need:

3 tbs fat (I used homemade beef tallow)
2 quarts broth (I used homemade beef broth)
4 cups cooked, pureed sweet squash (I used hubbard)
3 mashed cloves garlic
1/2-1 lb ground beef
1 cup chopped kale
2 small onions
3 medium zucchini
Sage, oregano, thyme and celtic sea salt to taste

Serves: 8

To start pour the broth and squash into a large pot/crockpot. Add chopped kale. Allow to heat while you cook up the rest of the ingredients.

Place two tablespoons fat into a frying pan (preferably cast iron) on medium heat. Throw in garlic. Stir with spatula continually so it does not burn. When the garlic is nice and brown add in meat and onions. Saute until onions are thoroughly cooked and meat is brown.

Add to broth mixture.

Add a little more fat to the frying pan and saute zucchini until limp.

Add salt and spices. Season to taste.

Allow to simmer for at least 1 1/2 hours.

Enjoy!

And do all this while the baby is sleeping, of course.

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This post featured on: Monday Mania , Fat Tuesday, Hearth and Soul, Tuesdays at the Table, Tempt My Tummy, Allergy-Free Wednesday, Keep It Real, LHITS, Freaky Friday, Mix It Up Monday, Melt in Your Mouth, Scratch Cookin', Traditional Tuesdays, Garden Party, Bloom

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