Autumn Harvest Soup

Serves 12

1/2 cup olive oil or butter
2 leeks
2 onions
3 carrots
3 ribs celery
2 pounds pumpkin or winter squash, seeded and cut up into 2” pieces
8 cups stock (veggie, chicken or beef)
6 sprigs thyme
4 cloves minced garlic
1 bunch Swiss chard
6 medium tomatoes, or 2 cups tomato sauce
4 Tbsp. minced parsley

Heat olive oil or butter in heavy bottom pot and add leeks, onions, carrots and celery, or puréed vegetables you made earlier.
Add pumpkin or squash, broth or stock, thyme and garlic and simmer until cooked.
Add tomatoes or tomato sauce and parsley. Adjust seasonings and serve.