Squash and White Bean Soup
"This soup was a hit in a cooking class I gave recently. Everybody asked for seconds."
- 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.