Roasted Butternut Squash Black Bean Soup Recipes

Steps:

• First, get the butternut squash in the oven. Preheat oven to 400 degrees Fahrenheit. Add butternut squash to a large bowl and toss with olive oil. Sprinkle with cumin, paprika, salt, and pepper and toss again until well-coated. Spread on a large rimmed baking sheet - I like to line mine with parchment paper for easier clean-up. Bake, stirring once or twice, until tender and some sides are golden brown, about 25 minutes.
• While the squash roasts, start the soup. Set a medium soup pot over medium-low heat. Add the olive oil. When hot, add the onion. Cook, stirring occasionally, until the onion is soft and just beginning to brown, about 8 minutes. Add garlic, cumin, cinnamon, cayenne, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper and cook, stirring constantly, for one minute.
• Add the vegetable broth and 2 cans (3 cups) of the drained black beans. Stir well and remove from heat.
• When the squash is cooked, add half the squash to the soup. Working in batches with a blender or using an immersion blender, puree the soup. Return the soup to the stovetop and add the remaining can (1 1/2 cups) beans and all but 1/2 cup of the remaining butternut squash. Stir and cook over medium low until hot.
• Add red wine vinegar and stir to combine. Taste and add more salt, pepper, and/or cayenne if desired.
• Serve with assorted toppings and reserved roasted butternut squash.

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.

Steps:

• To make roasted winter squash: Heat oven to 375 degrees F. Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.
• To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
• Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)
• Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.

Steps:

• In a large pot or Dutch oven, heat the oil over medium heat and saute the onions until they are just beginning to brown, about 5 to 8 minutes. Add the garlic, squash and broth. Turn the heat down to a gentle simmer, cover, and cook until the vegetables are tender, about 15 to 20 minutes.
• Stir in the spices and beans and let cook another 10 minutes. Taste for salt. At this point you can thicken the soup by doing a few pulses with your immersion blender, but it is just as good as is.
• To serve: Ladle soup into individual serving bowl and garnish with chopped avocado and chopped cilantro.

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.

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.

Steps:

• For the soup:
• Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and cinnamon stick and saute until soft but not brown, about 10 minutes. Season with salt and pepper.
• Add the chicken stock and the coriander, if using, and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
• Puree the soup in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.)
• Return the soup to the pan and reheat gently. Add the half-and-half, if using. Adjust the seasoning with salt and pepper. Keep warm until service.
• To serve:
• Ladle the soup into serving bowls. Garnish evenly, with the cheese and pumpkin seeds, if desired.
• Preheat the oven to 400 degrees F. Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl and season with salt and pepper.
• Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, sugar, vinegar (stand back so as not to get splattered), molasses and toasted spice rub. Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors.
• Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 45 minutes to 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny.
• Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months.
• Serving suggestions: Serve the puree on its own as a side dish for roast chicken, turkey, or pork; stir into polenta just before the end of cooking; use as a stuffing for ravioli; make into a soup; or use to flavor pastina. Or omit the sage, season with ground cinnamon and freshly grated nutmeg to taste, and use as a substitute for canned pumpkin in your favorite pumpkin pie recipe.
• Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool.
• Put mixture into a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.

Steps:

• Heat the oven to 425°F and arrange a rack in the middle.
• Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves. Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.
• Chop onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Add minced garlic and stir until fragrant, about 2 minutes. Add RawSpiceBar's Pumpkin Spices and stir for an additional 2 minutes. Remove the pan from the heat and set aside.
• When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan.
• Add broth and bring to a boil over medium-high heat. Reduce heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove pan from the heat and stir in the cream.
• Using a blender, purée the soup in batches until smooth. Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds, if using.

Steps:

• Preheat the oven to 325 degrees. Using a large, heavy knife, split the squash in half and scrape out the seeds and discard them. Place the squash halves on a baking sheet, season with salt and pepper and roast until very tender, about 1 hour. Use a spoon to scrape out the flesh; set aside, discarding the skin.
• In a large pot set over medium heat, melt the butter. Add the onion and garlic and cook, stirring frequently, until the onion just turns golden, 6 to 7 minutes. Add the stock and squash and cook, uncovered, for 25 minutes. Allow to cool.
• Working in batches, puree the soup in a blender or food processor and return it to the pot. Stir in the milk and cream and reheat. Season to taste with salt and pepper and serve garnished with red onion and chervil.