Soup in Four Months

A Mystery

The Rock Solid Approach to Gardening - 

Third  week of June this year, there was some extra space in the garden. We were headed to Mexico and right before leaving  I decided to throw seeds in the garden hoping they would start growing by the time we got back. The neighbor kid said he would water the garden while we were gone. 

So last week (mid October) I went into the garden to get the last of the tomatoes and some squash. I looked in the garden and there sat what looked like giant spaghetti squash. I hadn’t even planted spaghetti squash. 

I wasn’t even quite sure what it was even after I cut it open. 

I cut it in half and was not really sure the identity of my garden harvest.  So I took out a kitchen knife and cut the squash in half lengthwise, oiled an oven pan. I then, put it face down and let it bake for forty minutes.

When I took it out of the oven it was decidedly spaghetti squash. Once we have that established, follow this loosely. I am not that detail oriented. Please feel free to improvise when the sprit hits you. 

Bake the squash face down on an olive oil lined cookie sheet.
I also added two medium yellow squash. 

In a skillet lightly coated with olive oil

Dice and brown

One Red Onion
One jalapeño 
Two table spoons vegan butter
(Possibly tree) 
A ton of Ginger
Two TBSP of Nutritional Yeast
A half ton of garlic
Add a quart of veggie broth

Add
Cumin
Dash of Cinnamon 
Paprika
Salt and Pepper

Remove squash using a fork. 

Throw every thing in the food processor 
mix until you find the consistency 
to your liking.

Then add the mixture to to either a 
crock pot or large boiling pot. 

Add diced potatoes and vegan sausage.

Let simmer until the pototoes are perfect.

Taste repeatedly because this soup is really good .

It is soup; albeit really good soup. Enjoy as you see fit.