Squash Soup with Beans

What’s that? You’ve got a stale baguette and half a can of your favorite (or maybe sufficiently tolerable) beans in the fridge? Bring it on, soup country! I love a good sopa de frijoles (black bean soup) and have found that combining it with Danny’s winter roots and squash makes a super tasty soup that’s smooth, full of flavor and filling. As always with the full plate specials, its a quick prepper too, especially if you have an immersion blender, although a standard blender will work just fine.


One medium sized winter squash
3 parsley roots or 2 parsnips
½ medium sized bulb of celeriac
1 onion or ¾ cup winter bunching onions ( coarsely chopped)
1 – 2 cups of cooked beans (black or red work best)
½ cup cream
2 cups vegetable or chicken stock (see note on a quick stock idea)
3 tablespoon olive oil
2 teaspoons cumin
1 teaspoon cayenne
1 teaspoon coriander
2 teaspoons salt
pepper to taste
½ baguette or equivalent of crusty bread, stale is A-OK
Grated Parmesan

Serves 4

Note: If you have the greens to the celeriac, you can steam them over 1 cup water for 10 minutes to make a tasty addition to your stock. Discard the greens and add some vegetable bullion or liquid stock to the water until you have about 2 cups worth.

Preheat oven to 375.
Cut the squash in half, scoop out seeds and pulp and reserve in a bowl (these seeds are great roasted or used in other recipes and are super high in iron, definitely worth cleaning, dying and saving.) Lightly oil a large casserole pan or cast iron pan with 1 Tablespoon olive oil and place the squash halves face down in pan. Stab the squash a few times to create some escape routes for the heated air inside them.
Wash the parsnips or parsley root, chop off the ends, and peel the celeriac. Add them to the pan, rolling a few times to coat with oil. Place the pan in the oven, roasting for 35-40 minutes or until the squash is can be easily pierced with a knife. Once you’ve removed the veggies from the oven you can start prepping the soup.

Over medium heat add onions to  1 tablespoon olive oil in a medium soup pot. Add salt and spices and stir until sizzling. Once the onions are translucent, about 5-10 minutes, scrape out the squash and add it to the pot. It’s ok if it crackles and hisses, this will add some flavor to the soup, just stir it once or twice. Chop the roots into big pieces and add them to the soup as well. Add stock and beans, stir and bring to a slight simmer. Reduce heat and simmer for 8-10 minutes. Either with an immersion blender or standard blender, blend soup until creamy. Return to pot and warm over low heat. Add cream and salt and pepper, stirring every so often until serving.

While simmering the soup (or once you’ve added the unblended ingredients if you want to maximize your kitchen time), reheat oven to 400 degrees. Chop baguette into large bite-sized pieces and place in the squash roasting pan. Drizzle with 1 T olive oil and salt and pepper, quickly toss and place in oven, mixing occasionally, until toasted, about 10 minutes. A few minutes before you want to remove it, sprinkle bread with grated Parmesan and cook until cheese has melted and starts to brown. Remove from oven and serve right away, topping each bowl of soup with a few giant croutons.

| December 17th, 2012 | Posted in Recipes, Roots, Winter Squash |

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