Harvest Soup

We had this hearty soup as an appetizer to Thanksgiving dinner. It has a rich, complex taste and got 'two thumbs up' from my parents.

1 Tbsp canola oil
1 carrot, peeled and chopped
1 stalk celery, de-stringed* and chopped
1 Russet potato, peeled and chopped into 1" squares
1 sweet potato, peeled and chopped into 1" squares
2-3 red new potatoes, washed and chopped into 1" squares
1 acorn squash (butternut squash would probably also be good)
4 cups chicken broth
1 bay leaf
1 pinch curry (adds depth of flavor, will NOT make your soup taste like curry)
up to 1 can coconut milk
salt and pepper

In a Dutch oven or large heavy pot, heat the oil over med-high heat. Add the carrot and celery and saute until they start to soften (abt 5 min). Add Russet, sweet, and new potatoes. Cook, stirring regularly, a few minutes more.  Add bay leaf and just enough chicken broth to just cover the potatoes. Reduce heat and simmer until potatoes are soft (about 15 minutes).

Meanwhile, stab two sides of your acorn squash (to vent) and cook, whole, in the microwave 8-10 minutes on high. Remove carefully, slice in half and remove the seeds. Scoop the cooked squash out of the shell/husk/peel and add to the soup. Add half a can of coconut milk (be sure to shake the can thoroughly before opening).

Using an immersion blender (or working in batches transferring soup to a regular blender) blenderize soup, leaving a few chunks for texture. Add pinch of curry and the rest of the chicken broth. Add salt, pepper, and additional coconut milk to taste. (Depending on the size of your potatoes, you may need to add additional broth to thin the soup.) Remove bay leaf and serve.

Serves 6-8 at least, more if you are using as appetizer

*To de-string celery: Wash the stalk. Take a knife (butter knife is fine) and carefully cut the very tip up from the bottom to just under the "strings". Turn the knife so you can press the top of the strings to the side of the knife with your thumb. Holding firmly in place, pull the knife away from the celery stalk. The "strings" should pull out and dangle from the knife leaving you a string-less celery stalk. You may need to repeat on both ends to get them all.