Harvest Soup

This isn't really an original recipe - it's been done a lot.  But it's soooo good! It's simple, and easy to adjust to what you have on hand.

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The only ingredients are home made chicken stock, red onion, kale, squash, and potato.  (Yep, my profile picture at the moment).  The soup would be good using endless variations.  I made it both with butternut squash and acorn squash, and I'm sure any other squash would work just fine.  I added the potato so that it would make the soup a little thicker and because I always want more food.  But you can leave it out and the soup will be fine.  You could also use spinach, chard, or collard greens.

All I did was saute the red onion in a small amount of olive oil, added the broth and the squash and let it boil for about 20 minutes, then I added the kale and the potato and let that cook for about 20 more minutes.  Then I mashed up the squash and potato so that it turned the broth that pretty orange color, but left enough chunks so that I could still get a nice texture.  If you left out the potato, the colors would be even more vibrant.  It's really a beautiful soup and it tastes so good!