Saturday, October 02, 2010

Squash and White Bean Soup

This is one of my favorite recipes from The Vegetarian Mother's Cookbook. I made a triple batch for our staff lunch for October.



Squash and White Bean Soup

1 small onion, peeled and chopped
2 teaspoons olive oil
2 cloves garlic, chopped
4 cups water or vegetable stock
1 butternut, kabucha, or hubbard squash, peeled and cut into cubes (about 7 cups)
1 tablespoon minced fresh ginger or 1/2 teaspoon powdered ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 tablespoons miso
1 tablespoon tahini
2 cups cooked white beans
1/2 cup minced fresh parsley or watercress
Sea salt and black pepper to taste

In large soup pot over medium-low heat, add onion and oil. Stir gently to spread and then cook about 15 minutes without stirring until onions are brown and caramelized. Stir in garlic. Add water or stock and squash. Cover and bring to boil over high heat. Lower heat and simmer 30 minutes until squash is tender. Puree squash mixture in blender or food processor with spices, miso, and tahini. Add water if soup is too thick. Return to pot and stir in beans and parsley or watercress over low heat. Season with sea salt and black pepper. Garnish with roasted pumpkin or squash seeds if desired.

Makes 6-8 servings

10 comments:

Allison Fouse said...

Thanks for the idea. I think that's what we'll be having for dinner! =)

Buffy said...

Yum, Cathe. Fiona and I just moved in with some friends and I am looking forward to trying this out. (Though of course, I wish I was there to bring you hot tea and say "keep writing" :))

Cathe Olson said...

Actually, even without you bring me tea, I wrote for 3 hours last night!!!! Am almost done with my new book . . . . my goal is to get it to the agent by November.

Buffy said...

Super awesome Cathe!! I can't wait to see it/hear more about it. I think that when I get some birthday money or some such thing, I should invest in all your books. :)


I'm thinking that it'll be easier for me to cut & peel the squash (especially after the whole getting hit by a car/injuring my dominant arm/hand shebang) if I cook it a bit first -- I assume this would simply shorten the cooking time later on?

Buffy said...

Oo -- and I noticed the suggestion to serve with roasted seeds -- Yum!

Cathe Olson said...

It's actually not that bad peeling with a potato peeler and then chopping. Another yummy and easy option is to cut the squash in half lengthwise (which does take some muscle), scoop out the seeds and place on an oiled baking sheet. Bake at 375 for about 45 minutes or until squash is tender. Then scoop it out and use to make the soup. It's yummy that way just on it's own too--really sweet!

Hélène Boudreau said...

This soup looks great! I was planning on making soup this weekend so I'll give it a try.

Plus...psst...you won :-)

http://www.fromthemixedupfiles.com/2010/10/keep-out-winner/

Cathe Olson said...

Thanks Helene . . . can't wait to read the book. And hope you like the soup.

Buffy said...

How's the writing? Sending you a virtual cup of tea. Now that you will have it to the agent by November, my excuse for visiting during the winter holidays is gone. :)

The soup was a hit with my 13 month old housemate and one of my adult housemates took leftovers to work today!

Cathe Olson said...

Oh, I'm glad you (and friends) liked the soup. Writing is going good. Finished the draft of the manuscript and had a couple of writer buddies read and critique. Now, need to do one more rewrite before sending it off. Hopefully will get to work on it this weekend.

Thanks so much for the good thoughts and virtual cups of tea!