Creamy Roasted Squash and White Bean Soup
This soup is rich and spicy! Great for a chilly Fall or Winter day. It can be made vegan by using vegetable stock instead of chicken. Note that I roasted my acorn squash while prepping and simmering the other ingredients. If you’re working with squash you’ve roasted ahead of time and refrigerated, just add it into the pot about 30 minutes into the simmer so it has time to heat up before blending.
5 cups unsalted chicken or vegetable stock
3 cups cooked or canned white beans, rinsed (I used canellini beans.)
1/4 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon mild curry powder
1/2 teaspoon ground yellow mustard seed
1 teaspoon salt (You may need to add more if using beans cooked fresh, or unsalted canned beans.)
5 cloves garlic
1 large white onion, approximately 1 lb
1/2 cup olive oil
1 lb roasted acorn squash
3/4 cup canned unsweetened coconut milk (I used Native Forest Unsweetened Classic Organic Coconut Milk.)
1 Put chicken or vegetable stock in a large pot with the beans and spices — cayenne pepper, chili powder, paprika, curry powder, mustard seed and salt. Bring to a boil, then reduce to a simmer.
2 Peel the garlic cloves, and roughly chop the onion. Put these and the olive oil into a large frying pan over medium heat. Sauté, turning frequently, until garlic softens and onions begin to become translucent—about 15 minutes. Add this mixture, including all the oil, to the large pot, and continue to simmer for 45 minutes, stirring occasionally.
3 Add in acorn squash and coconut milk. Remove from heat & blend with an immersion blender until smooth. A regular blender will work just fine if you don’t have an immersion blender, just allow the soup cool significantly before transferring to the blender, and blend in batches.