Harvest and the easiest soup ever

My aunt's wonderful garden on the farm in Asheville was just about at its end of production for the season when we visited last week,

Everything was wrapping up to be put to bed for the winter, but there were still a few things to be harvested and the kids were thrilled to help, treating it like a scavenger hunt to see how much they could find,

We harvested, green peppers, banana peppers, spinach, lettuces, chard, acorn squash and other large autumn squashes,

The kids also learned that it is great fun to pretend to be a garden bunny while harvesting. As garden bunnies they ate more handfuls of lettuce than they harvested, which I was not about to argue with!

My aunt sent us home with bags full of goodies from the harvest, that I've been finding ways to use in our meals for the past week, the easiest was making soup from this huge squash that Carys picked,

I simply cut it into four pieces (I cut it in half and then in half again), removed the seeds, put olive oil, salt and pepper on all of the pieces, and then baked it at 350 degrees for an hour or so. While it was roasting I sauteed a chopped Vidalia onion in olive oil in a large pot. Once the squash was soft when poked with a fork I scraped the fruit part away out of the skin and

put it in the large pot with the onion, I added some vegetable stock and then pureed the whole thing in a blender until smooth,