Autumnal soup delicious, easy to make

There’s a reason soup is such a go-to dish in the fall. It’s nutritious, affordable, easy to make, and of course, delicious. It is also the perfect opportunity to showcase seasonal, locally-grown ingredients or use up the odds and ends in your refrigerator. This recipe is flexible, so you can mix and match your favorite squash, alliums and toppings like freshly grated Parmesan or herb pesto.

AUTUMNAL SOUP

YIELD: 4 servings

INGREDIENTS

2 oz olive oil

1 leek, white and light green only, thin slice

1 onion, yellow, thin slice

2 carrots, small, ⅓” slice

3 garlic cloves, minced

1 sage, fresh sprig

1 bay leaf

1 thyme, fresh sprig

2 c squash, butternut, ⅓” dice

15 oz white beans, cooked

6 c stock, chicken or vegetable

1 lemon, halved

INSTRUCTIONS

1. Warm oil in soup pot over medium heat.

2. Add leeks, onions and carrots. Sweat until onion is translucent.

3. Add garlic and cook until fragrant.

4. Add sage, bay leaf, thyme, squash and beans. Stir to combine.

5. Add stock. Simmer until tender.

6. Remove bay leaf, thyme and sage.

7. Season with salt and pepper.

8. Squeeze lemon into soup.

9. Serve with freshly grated cheese or a small dab of pesto on top.

Manda Hudak is the program director and savory chef instructor at Flathead Valley Community College's Culinary Institute of Montan. For more information, visit fvcc.edu/culinary.