This might be the hardest part of this recipe. You can save yourself some trouble and look for pre-peeled, pre-chopped squash. I used acorn, but any sweet winter squash will work.

During our Jubilee harvest celebration last year, everyone spent hours digging giant sweet potatoes out of the garden. Except me, I spent the afternoon making enough of this recipe (along with sweet potato biscuits!) to feed 30 people. This recipe is based on one from Simply in Season, one of my favorite cook books ever. The book is divided by season so you can pick in season vegetables for tasty, simple meals.

Anyway, I’ve made this soup several times and it is always a hit. It takes a little work if you`re doing everything from scratch, but you could buy pre-chopped veggies if you wanted to save a few steps.

it is hard to capture the awesomeness of this soup, but believe me, it is the perfect fall soup.

Vegetarian Groundnut Stew (ZenLizzie Style, adapted from Simply in Season)

Ingredients

2 small onions, chopped
3 cloves of garlic, chopped
3 cups winter squash or sweet potatoes, cubed
2 to 3 cups collards, chopped (you could use any sturdy greens)
2 tsp. chopped ginger root
3 cups tomato juice
1 cup apple juice
1 tsp. red pepper
1/2 cup peanut butter
1 Tbs olive oil

Directions

Saute garlic and onions in olive oil until translucent in a large soup pot.

Add squash, collards, juice, ginger, and pepper. Cook for 20-30 minutes or until squash and collards are soft.

Stir in peanut butter and simmer for 10-15 minutes or until flavors are blended.

I used one acorn squash and one sweet potato.

S.C.-grown collards, pre-washed and pre-chopped.

I love ginger! Even if it isn't the most beautiful root.

Just trust me.

Makes 8 servings. For complete nutritional information, see the recipe on SparkRecipes.