ROASTED BUTTERNUT SQUASH AND BLACK BEAN SOUP
Adapted from Black Bean Chili With Butternut Squash By Queen Dana. This version is more soup-like and uses canned beans.
Provided by Cook4_6
Categories < 4 Hours
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 400 degrees.
- Split butternut squash in half, longwise and brush with 2 T olive oil.
- Bake for 40 minutes on convection or 60 minutes on standard until soft.
- Meanwhile, heat 1 1/2 T. olive oil in heavy large pot over medium-high heat. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes.
- Add garlic; stir 1 minute.
- Sprinkle chili powder and coriander over; stir 1 minute.
- Stir in tomatoes with juice, beans with juice, chipotles, and oregano.
- Add water and broth.
- Bring to boil, reduce heat to low and simmer, stirring occasionally until the squash in the oven is done.
- Remove squash from the oven and allow it to cool for about 10 minutes or until it can be handled. Scoop it from the shell and cut into bite sized pieces.
- Using a emulsion blender, blend about 60% of the contents of the soup to thicken it.
- Season to taste with coarse salt and freshly ground black pepper.
- Top with any or all of the ingredients listed.
Nutrition Facts : Calories 341.2, Fat 8, SaturatedFat 1.3, Sodium 435.4, Carbohydrate 60.6, Fiber 15.2, Sugar 10.7, Protein 13.7
BUTTERNUT SQUASH AND BEAN SOUP
Steps:
- Soak the beans overnight, or for at least 6 hours, in enough cold water to cover. Drain and transfer to a large pot or Dutch oven. Add the water and bay leaves. Bring to a boil, reduce the heat, and simmer, covered, until almost tender, 45 to 50 minutes. Add 1 tablespoon of the salt and cook 10 more minutes.
- Make the croutons: Preheat the oven to 350 degrees F. Spread the bread cubes on a baking sheet and bake until golden brown, 5 to 10 minutes. Transfer the cubes to a large bowl and toss with the garlic, salt, pepper, oil, and sage. Let stand 30 minutes.
- Meanwhile, heat the oil in a second large pot or Dutch oven over medium heat. Add the onion, carrot, celery, parsnip, garlic, and sage, and cook until the vegetables have softened but are not colored, about 10 minutes. Add the squash and cook for 10 more minutes. Season with the remaining tablespoon of salt, and the black and Aleppo peppers. Remove from the heat and set aside.
- Spoon 1 cup of the cooked beans along with 1/4 cup of their cooking liquid into a blender and puree until smooth. Using a rubber spatula, scrape the puree into the pan with the vegetables. Add the whole beans with their cooking liquid, the bay leaves, and honey, and simmer until the vegetables are completely tender, about 10 more minutes. Taste and adjust the seasoning if desired.
- Serve the soup in warm bowls, topped with the croutons.
BEAN AND BUTTERNUT SQUASH SOUP
A hearty winter soup with beautiful color, subtle flavors, and velvety texture.
Provided by Mo Hanan
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 9h45m
Yield 8
Number Of Ingredients 16
Steps:
- Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
- Heat oil in a large pot over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, 5 to 10 minutes. Add bay leaves and cook until fragrant, about 1 minute.
- Mix beans, water, and bouillon into onion mixture; bring to a boil. Reduce heat, cover pot, and simmer, stirring occasionally, until beans are tender, about 1 hour.
- Stir squash, carrots, celery, salt, black pepper, white pepper, ginger, and allspice into broth mixture; simmer until squash and carrots are tender, about 20 minutes.
- Remove bay leaves from broth mixture and discard. Scoop 2 to 3 cups of vegetable-bean mixture using a slotted spoon from broth; blend broth and remaining vegetable-bean mixture using a hand blender until smooth. Return the vegetable-bean mixture to broth mixture and stir in sausage. Simmer soup until sausage is cooked through, 5 to 10 more minutes.
Nutrition Facts : Calories 370.3 calories, Carbohydrate 56.4 g, Cholesterol 26.8 mg, Fat 8.2 g, Fiber 15.5 g, Protein 20.5 g, SaturatedFat 1.9 g, Sodium 1446.8 mg, Sugar 6.9 g
HEARTY KALE, SQUASH AND BEAN SOUP
A substantial main course soup that usually contains beans or other legumes and lots of garden vegetables, call this soup a potage, if you like. Hard squash gives the soup body. Try acorn, Kabocha or delicata squash for a change from the ubiquitous butternut. This soup reheats beautifully, gaining character in the process, so it's an ideal dish to prepare in advance.
Provided by David Tanis
Categories soups and stews, main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees. Put the squash cubes on a baking sheet, season with salt and pepper, and coat lightly with olive oil. Roast until tender and lightly caramelized, about 20 minutes. Set aside.
- Meanwhile, in a heavy soup pot, heat 2 tablespoons oil over medium-high. Add leeks, salt lightly and let cook, stirring, for about 5 minutes, until softened but still bright green. Remove leeks and set aside to stir into soup later.
- Add a little more oil to the pot, then add the onions. Season with salt and cook until softened, about 5 minutes. Add the chorizo, garlic and red-pepper flakes, and cook for 2 minutes. Add cooked beans and 8 cups water, bean broth or vegetable stock, bring to a simmer, and cook gently for about 30 minutes. Taste and correct seasoning.
- Gently stir in the cooked squash, kale and reserved leeks, and cook for 10 minutes more on low heat. Add a little more broth or water if the potage seems too thick. Check seasoning and adjust as needed.
- To serve, ladle into bowls. Finish with a drizzle of olive oil.
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