A little over ten years ago while living next door to my sister in Florida, we began to broaden the depth and breadth of vegetables that we served our family. We grew up in a typical middle class American family and ate our share of obligatory canned corn, peas and green beans. Fresh vegetables were various greens and very simple salads (think iceberg lettuce, cucumber and tomato). We also ate “crook-neck” yellow squash. Outside of that squash. Pumpkin pie wasn’t even on our plates. Sweet potato pie reigned.
We were well loved and well fed. But not exposed to many different plant based foods. We saw them while shopping. We also found them to be mysterious and bewildering. However as adults and burgeoning foodies, curiosity began to nag. And then we began to explore.
In the last two years, I have discovered butternut squash. Yes, I am late to the party. But I now adore it. This soup is stupendously good, and easy. I do hope you will try it. If you do, drop a comment.
Ingredients for the Soup
1/4 medium sized pre-roasted butternut squash (use the gourd end)
1 26.5 oz. can of black beans, rinsed well
2 Tbsp Sundried Tomato packed in oil
1 Tbsp. Avocado oil
1 medium white onion, chopped finely
4 cloves of garlic, minced
1 stalk of celery, minced
1/2 tsp. smoked paprika
1 1/2 tsp. cumin (comino)
1/2 tsp. black pepper
1 bay leaf
4 cups of chicken stock (you could use vegetable stock, if preferred)
Kosher salt to taste
Ingredients for the roasted squash topping
1/4 pre-roasted butternut squash, cubed (use the “arm” end)
1/2 tsp. Cinnamon
1/4 tsp. Cumin
1/4 Smoked Paprika
Spray Avocado Oil
Ingredients for Lime Crema
1/2 cup sour cream
Juice from one fresh lime
Kosher salt to taste
Extra: fresh cilantro, sliced green onion
In a large soup pot, add the sundried tomatoes in oil (yes, you want the flavorful oil) and avocado oil. Add celery, onion and garlic and saute until slightly golden. Add the cinnamon, cumin, smoked paprika and black pepper. Continue to saute until aromatic.
Add the bay leaf, rinsed beans, stock and salt. Simmer for about 15 minutes. Discard the bay leaf. Carefully remove 3/4 of the soup and place in a blender. Add the butternut squash and blend until smooth. Return mixture to pot. Stir. Taste and adjust seasoning, and turn down to low and cover.
Next, make the squash cubes. Cube the squash and place on a baking sheet sprayed with non-stick spray. Sprinkle with the cinnamon, cumin and smoked paprika. Spray with avocado oil. Salt to taste. Roast in a high oven at 450 until carmelized.
Mix the ingredients for the crema in a small bowl and set aside.
To serve, ladle soup into bowls, add lime crema, roasted squash cubes and if desired, cilantro and green onions.
Serve with tortilla chips.