On a chilly day, few things comfort like a hot bowl of soup.  It's perfect for a meal at home with friends or as a convenient lunch at work or school.  This time of year, grocery stores and farmers markets are overflowing with squash, sweet potatoes, carrots and corn.  With a bit of effort, these simple ingredients can be transformed into a delicious and healthy meal rich in protein, fiber, potassium, iron, vitamins A, C, and B6, antioxidants, and much more.

Rather than developing yet another sweet, pureed squash soup I decided to liven things up a little, and make a soup that's as exciting and spunky as you.  This one is easily adapted for vegan cuisine.

Southwest Harvest Vegetable Soup


Heat the olive oil in a large pot at medium-low heat.  Add the first set of vegetables and spices, stirring often until the onions are translucent (about 6-8 minutes).

Add the second set of veggies, broth and water.  Increase heat to high, cover and bring to a boil.  Reduce the heat and allow to simmer for about an hour, or until all the vegetables are soft.

Finally, add the last group of vegetables and seasonings.  Cook until all ingredients are heated through.

For the garnish, toss tortilla strips and seasonings together in a small bowl.  Bake at 300F in a single layer until crispy (about 15 minutes), then sprinkle over your plated soup.














Tips:

* Do adjust the amount of jalapeño to your taste.  The suggested amount in this recipe yields a mild heat.

* Butternut squash can be a pain to dissect and cube.  Try cutting off the tip (by the stem) and heating the squash in the oven at 300F for 15 minutes, allowing the squash to cool before cutting. An electric knife will also help ease the process. Watch this video for an easy safe method.  Many grocery stores offer pre-cut squash in their fresh and frozen vegetable sections, another time saver.

* Freeze leftover squash in a single layer on a parchment paper-lined baking sheet.  After a few hours, transfer squash to a freezer bag or airtight container for future use within one year.

* Tortilla garnish can be replaced with any unflavored tortilla or crumbled corn chip

* Leftover soup (without garnish) freezes well for up to 1 year.

by Pamela Derksen
images by Pamela Derksen