Autumn has come and with it butternut squash and seasonal greens. I roasted some squash on the weekend, and the remaining half languished in the fridge for a few days. In the mood for something warming and subtly spicy, I imagined a lighter take on chili, something that celebrated the individual tastes of the ingredients. Some leeks, kale, and a can of black eyed peas completed my vision. (And mighty tasty too.)
1 leek, sliced into thin rounds
1 clove garlic, minced
1 tsp. cumin
1 tsp. red chili powder
1/2 tsp. cinnamon
1 can chopped tomatoes, including juice
3 cups vegetable stock
1 can black eyed peas (or 1 cup frozen)
1/2 large butternut squash, roasted and cut into 1 inch cubes
several handfuls of kale, chopped
In a soup pot, saute leeks until soft, then add garlic and cook for another minute. Add spices and cook until warmed through and fragrant.
Add tomatoes and vegetable stock. Add peas, and simmer for 5 minutes. Add squash and kale, cook until squash is heated through and the kale is soft.
Serves 2 for dinner, plus 1 for lunch.