This is a great “using up a bunch of stuff from the CSA box” recipe.  It is also very versatile.  Adapted from the Autumn Squash Barley soup recipe in the St. Martin’s Table cookbook.

Autumn Squash Soup

1/4. c. yellow split peas
3 c. stock or water
1/2 c. brown rice or barley

Cook peas and grain in water or stock until both are tender.  Meanwhile:

1 T. oil or butter
1/2 c. onions, chopped
1 leek, chopped (or 1 celery stalk)

Saute the onions and leek until soft and translucent.

2 med. parsnips, chopped
2 c. squash, peeled, seeded and diced
2 sm. turnips, chopped
1 kohlrabi, chopped

Add these vegetables to the sauteed onions, then cover with water or stock and simmer until soft.

Mix the vegetables and grains/split pea mixture together in a stock pot, and add all your seasonings:

2 cloves garlic, crushed
1 tsp. salt
1/2 tsp. turmeric
1/2 tsp. thyme
1 T. sherry or white wine (optional)
1/2 tsp. ground coriander or cumin
1/2 tsp. celery seed

Mix everything together, cook for a couple more minutes, and then give it a whirl in the food processor or blend with a hand-held blender.  That last step is optional and the SMT cookbook didn’t mention it, but it does look prettier this way.  We ate ours really thick, but you could thin it down a bit with some extra water or stock if you like.