Autumn Harvest Soup

From Still Life with Menue Cookbook by Molly Katzen:

1. Saute the following vegetables in a large dutch oven or large pot:

In 2 Tbls butter or olive oil
1 1/2 cups leeks, chopped
1 1/2 cup quartered brussel sprouts
1 large carrot, chopped
1 stalk celery, chopped
1 large potato, chopped
1 cup peeled, chopped acorn or butter nut squash
(or pumpkin or sweet potato)
3/4 tsp salt, or to taste
proud pepper to taste
cayenne to taste
2 large cloves garlic, minced

Cook over moderate heat 10 – 15 minutes, stirring occasionally.

2. Add 3 cups turkey stock, or water. Bring to a boil, lower to simmer. Cover and let it cook slowly until everything is tender (another 15 – 20 minutes).

3. Add to pot, and simmer about 5 more minutes:

1 cup chopped Swiss Chard or collard greens
1 large firm tomato (optional, not so great in the winter)
1 bell pepper, chopped (any color)
4. Add the following and cook another 5 minutes:

1 1/2 tsp dried dill
1/2 tsp marjoram
1/2 tsp basil
2 tsp soy sauce
1 tablespoon fresh lemon juice

You can server this with sour cream, suflower sees and parsley as a garnish.