Bean, Mushroom & Squash Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Another localvore recipe, this one combines the savory-salty flavor of bean soup with the sweet flavor of maple- drizzled squash. From The Onion Skin, January 2008. white beans (such as Maine yelloweye, aka yellow beans), shiitake mushrooms, garlic, dried thyme, dried sage, dried rosemary, salt, black pepper, winter squash (such as hubbard or acorn), olive oil, maple syrup cvt Ingredients:
1 cup dried yelloweye beans (16048), or other white bean, soaked overnight and drained |
1/2 pound shiitake mushrooms |
4 garlic cloves, finely chopped |
2 tsp. dried thyme |
1 tsp. dried sage |
1 tbs. dried rosemary |
1 tsp. salt |
1 freshly ground black pepper to taste |
2 (small) acorn squash or hubbard squash, halved lengthwise and seeded |
2 tbs. olive oil |
4 tbs. maple syrup |
Directions:
1. Combine beans and spices in a large sauce pan, add water to cover amply, and simmer for 30-40 min., until beans are tender and most of the water has cooked off. (If the water does not cook off, simply scoop it out toward the end until a thick soup consistency remains.)
2. Slice mushrooms and add toward the end along with plenty of salt and freshly ground black pepper.
3. While beans are cooking, drizzle a large roasting pan with olive oil and arrange squash skin-side-down. Cook at 400 degrees for about 40 min., until fully tender when pierced with a fork.
4. Remove from oven and set right-side up in four serving bowls. Spoon maple syrup into each squash half and serve filled with a generous scoop of bean soup.
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