Embrace the best of cold-weather produce with this hearty, satisfying soup.
At our Farm Stand in Carmel Valley, CA, we're adrift in a sea of hard squashes and pumpkins from September to December, and we put our autumn bounty to good use all through the cold months with creations like this delicious soup. It's full of flavor, and the combination of squash, white beans, and chard is simply scrumptious.
Although the recipe specifies butternut, other hard squashes like Hubbard and Carnival will work as well.
From The Earthbound Cook: 250 Recipes for Delicious Food and a Healthy Planet by Myra Goodman
|1 1/2 tablespoons||canola oil|
|1 1/2 tablespoons||olive oil|
|1 1/2 cups||yellow onion (diced, cut into 1/3-inch dice)|
|2||ribs celery (cut into 1/3-inch dice)|
|3 pounds||butternut squash (peeled, seeded, and cut into 1/2-inch cubes, about 4 cups)|
|8 cups||vegetable or chicken wing stock, or store-bought low-sodium vegetable or chicken broth|
|1 bunch||Swiss chard (ribs discarded, leaves chopped into 1/2-inch pieces, about 4 cups, lightly packed)|
|2 cups||cooked white beans, such as navy or cannellini (rinse if using canned beans)|
|1 tablespoon||fresh thyme leaves (chopped)|
|Salt and freshly ground black pepper|
Heat the canola and olive oils in a soup pot or a large saucepan over medium heat. Add the onion and celery, and cook, stirring frequently, until the vegetables are soft but not browned, 5 to 8 minutes.
Add the squash and the stock, and bring to a simmer. Reduce the heat to medium-low, cover the pot, and simmer until the squash is just tender, 30 to 40 minutes.
Add the chard, beans and thyme, and simmer until the chard wilts and the beans are heated through, 5 to 10 minutes. Season the soup with salt and pepper to taste, and serve hot.