3 rhubarb stalks, strings removed, chopped
1 cup red lentils, well washed
2 Tbsp. minced ginger
4 to 6 cloves garlic, minced
4 tsp. garam masala
1 tsp. cracked black pepper
~ Salt
~ Chopped cilantro leaves for garnish

Combine all ingredients except salt and cilantro in a saucepan and add water to cover by about 1 inch. Bring to a boil then simmer until lentils and rhubarb are quite soft, about 25 minutes. Salt to taste. Garnish with cilantro and serve.

1 butternut squash, halved and seeded
1 delicata squash, halved and seeded
1 large sweet onion, halved
3 sprigs sage, chopped
2 sprigs thyme, chopped
handful of parsley, chopped
2 cloves garlic, minced

Preheat oven to 450 degrees. Line a baking sheet with parchment. Lightly oil the cut sides of the squash and onion. Place cut side down on the prepared sheet and roast until soft, about 45 minutes (the butternut may need an additional ten minutes of cooking).

Allow the veggies to cool, then remove the onion’s outer layer , and puree it and the squash flesh in batches with a blender or food processor, adding 1 cup of water or broth per batch. In a large soup pot on medium heat, heat 1 tablespoon oil or butter. Saute the herbs and garlic until fragrant. Add the squash puree. Add salt, pepper, and liquid to your desired consistency.

Notes:
Recipe from Deep Roots Farm
Any combination of winter squash will work. Delicata adds a sweet flavor to the soup. You can also roast and puree the garlic clove along with the squash and onions.

1 medium cauliflower, broken into florets about 1 inch in size.
~ olive oil
1 onion, finely chopped
2 cloves garlic, chopped
2 potatoes, diced
1 qt. water
1 Tbsp. cream
~ salt
~ pepper
~ paprika (optional)

Steps

Heat the oven to 350 degrees. Break the cauliflower into florets about an inch or so in size. Place florets in a large bowl, drizzle with olive oil and toss to coat. and put in an oven proof pan. Roast cauliflower until soft, about 35-40 minutes.

When cauliflower is nearly done, heat some olive oil over medium heat in a large pot. Add the onions and saute until translucent, about 5 minutes. Add garlic, saute another minute then add cauliflower and potatoes. Cover with water. Simmer on medium heat until the potatoes are completely soft, about 20-30 minutes. Use a handheld blender to mix the soup until smooth. If using a food processor or blender, let soup cool for a few minutes and process in batches.
Add cream and season to taste. Serve with a sprinkle of the optional paprika.

You can find a printable version of the recipe here (link).

1. Heat oil over medium-low heat. Add onions and cook until onions begin to become translucent, about 5 minutes.
2. Add tomatoes and a little salt. Lower heat, cover and simmer for 10 minutes, stirring occasionally.
3. Add peppers, cover and simmer another 10 minutes.
4. Remove from heat, uncover and let cool until warm.
5. Tear basil leaves, stir into soup and serve.