To soften the load on our lumbering furnace, I’m very bundled up to write today: sweater, scarf, jacket, wool leggings, jeans, two pairs of socks. Yesterday I made a pureed root vegetable soup for a sick friend and just had the extra for lunch. It was simple and good, perfect for a cold day. Try it. I’ll call this “Warm Roots Soup.”
Warm Roots Soup
1 winter squash, peeled, seeded, and chopped
1 large onion, peeled, chopped (you can substitute fennel root to be fancy)
1 bunch leeks, root end cut off, white and light green rinsed and chopped
The chopping doesn’t have to be fancy, big chunks are ok.
2 T each of oil and butter (or vary proportions as you please)
Saute vegetables together in a large pot until the onions are soft. Add:
5 cups liquid. I used vegetable broth. Chicken, beef, water, or a mix are probably all fine.
Cook until vegetables are tender, about 30 minutes. Add salt and pepper. Puree. A cheap immersion mixer is great since you don’t have to transfer hot liquids to another container (messing your jacket, scarf, etc).
I didn’t add herbs to the basic recipe for my friend’s sake, but just now I added butter and that was good. The soup is a good warm color too.
Pamela Schoenewaldt, historical novels of immigration and the search for self in new worlds: WHEN WE WERE STRANGERS, SWIMMING IN THE MOON, and UNDER THE SAME BLUE SKY (all HarperCollins).
pamelaschoenewaldt.com 
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