October is a great month at the Farmer's markets or at the U-Pick farms, and this is a good time where there is still a bounty of summer produce but also a way to say hello to Autumn offerings. I like it because it is savory and light, with a sweet component, well balanced, and not as predictable with ingredients that you may not consider as 'autumnal' —wprice620
butter or olive oil
carrot or parsnip diced
medium white onion diced
medium baking potato diced
fresh thyme or other herb on hand
medium zucchini, yellow or green (you can leave skin on if you prefer) diced
pears, firm peeled cored and diced
low sodium vegetable stock
pear or apple cider or juice
fresh ground black pepper
In This Recipe
1. Heat butter, oil or combination in a large pot over low to medium heat. When fat is melted cook carrot, onion, potato and thyme with salt and peper to taste vegetables should sweat and not get brown. Cook 5-10 minutes until onion is soft.
Add zucchini and pears, and stir and cook until everything is soft another 10 minutes or so more.
add vegetable stock, cover and bring to a boil. Let cool before pureeing in a blender. Adjust seasonings and thin with cider to desired consitency.