Ingredients (use vegan versions):
- 1 acorn squash (about the size of a large softball)scrubbed on outside and cut into fourths (unpeeled)
- 1/2 cup dried white beans
- 2 stalks celery, chopped
- 1 cup onion, chopped
- 3 cloves garlic, minced
- vegetable bouillion/broth (dry, enough for two cups liquid broth)
- pepper
- parsley sprigs and carrot curls for garnish
Directions:
I made this recipe over the weekend and it was delicious!
Soak beans overnight.
Rinse beans and put in large pot with 3 cups water. Add celery, onion,
garlic and bouillion, bring to boil and then turn down to low (cover pot).
Fill another large pot with water and bring to a boil. Put the acorn squash
in the boiling water and boil for about 10-15 minutes or until a fork
poked into the inside feels like poking a well done mashed potato. Remove
the squash and sit aside to cool. Once the squash is cool enough to handle,
scoop out the inside and puree in a blender or food processor. After the
squash is pureed, add it to the bean mixture. Finish cooking soup so that
an hour has passed from when the beans started cooking. If the soup is too
watery for your taste, cook without the lid on for a while, or puree about
a third of the batch (beans, onions, celery, garlic and all) and then
add the pureed ingredients back to the original batch. Season to taste with
pepper. Garnish with a sprig of parsley and a carrot curl.
Serves 3.
Serves:
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