Hubbard & Cupboard Stew

An overnight in Maine with girlfriends...complete with a pub, a great concert in the pouring rain, up-til-2AM chatting, shopping, a stop at Big G's for lunch, and a roadside squash purchase from a cute little old Frenchman...makes for a great start to a 3-day weekend.  Day 3 I've spent in the kitchen, with my girls and the neighbor girls running in and out and eating apples from our tree out front. 

It's a beautiful Autumn-is-near kind of day.  I made a pea soup and a veggie stew and roasted some veggies (eggplant, onion, peppers).  There are whoopie pies in the oven, and apple pie is on deck for this evening.  I love these kinds of Sundays. 

The veggie stew today was inspired by a couple purchases from my girls night away...blue Hubbard squash and Bob's Red Mill Vegi Soup Mix.  I love love love winter squash.  Leave the peel right on if it's local/organic.  I love the texture, and you get the extra nutrients that otherwise would be tossed in the compost. 

Hubbard & Cupboard Stew!  It's chunky, thick, and stick to your ribs.

In a large soup pot, in 2 Tbsp EVOO, sauté 5-10 minutes:

5-6 stalks of celery, sliced
2 onions, chopped
1 red bell pepper, chopped
1-1/2 cups carrots, chopped
S&P and garlic powder (eyeball it)
6 small yellow potatoes, cubed

Add:
8-10 cups water (and/or vegetable broth)
2 cups Bob's Red Mill Vegi Soup Mix (or a combo of split green and yellow peas, barley, lentils, and tiny pasta)

Simmer for 35 minutes, stirring occasionally.

Add 8 cups blue Hubbard squash, chopped into large chunks (about 1 x 2 inches).

Simmer another 25 minutes.

With a bowl of this in hand and the smells of fall treats baking...the thought of Monday just won't seem so bad.