OK – I’m in need of some comfort on the day before this election. In my world, that means cooking delicious dishes and writing my nerves away – so here goes.

Anyone who knows me knows that I stand firmly in the camp of hope and joy and I believe that this country, at its core, does too. I will proudly vote for Kamala Harris & Tim Walz on Tuesday morning at my precinct – a lovely synagogue along the mighty Mississippi River

I hope that we, as a nation, vote for humanity on Tuesday. I know there is no lack of work to do but I believe, in my bones, that the way forward is through inclusion, compassion, respect and kindness not separatism, division, misogyny and hate. I am rarely the optimist in the room, but the choice seems crystal clear to me.

I will focus on joy while I cook up a storm, tune out all the politics and sing along to my favorite 70’s playlist today – I want to keep my hands busy, my mind occupied and provide nourishment to my family & friends.

I invite you to join me in the kitchen by making this awesome Autumn Squash Soup. It’s full of flavor and happiness – just the ticket for tomorrow. A nice glass of white wine or your favorite mocktail can’t hurt either.

I’ll be back after the election with more recipes, musings and unabashed enthusiasm for the first female President of the United States.

Autumn Squash Soup

Easy, hearty, vegetarian and delicious this soup is perfect for a chilly evening. Makes a fabulous lunch too!

Servings

Ingredients

2 stalks celery diced
1 large onion diced
5 cloves garlic chopped
1 medium butternut squash peeled & diced
1 bunch kale chopped
1 14 oz can white beans
4 cups vegetable broth
1/2 teaspoon red pepper flakes or less to taste
1 teaspoon dried thyme
1 tablespoon olive oil
1/3 cup heavy cream or non-dairy cream
1/3 cup grated parmesan optional

Instructions

Prep and gather all your ingredients
Heat the olive oil in a large, heavy soup pot
Add the celery & onion and sauté until soft – 4-5 minutes
Add the garlic, thyme & red pepper flakes and sauté for an additional 30 seconds
Add the diced butternut squash, a pinch of salt & pepper, and cook for 6-8 minutes, until just al dente
Add the kale & vegetable broth and give it all stir
Bring to a boil, reduce heat and simmer for 20 minutes until the squash is just soft
Add the cream (or non-dairy cream) and parmesan cheese, if using. Give it a stir and simmer for a couple of minutes until hot
Serve with toasted bread and enjoy!