Directions: Cut in half
and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop
cooked squash from skin
and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add
garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry
and / or chili paste, stir together
and cook briefly, a minute or so / Add
cooked squash
and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste
and adjust seasoning
and cooking time as needed / / Remaining liquid is added after soup has been blended.
But if the greens are young
and tender — arugula, or spinach, or very young kale — they won't be hard -
cooked with
garlic and a lot of olive oil but
briefly sautéed in a small bit of oil
and sprinkled with sherry vinegar
and turned onto plates for a warm salad.