Acorn Squash Soup
1 acorn squash, about the size of
a large softball, unpeeled, scrubbed on
outside and cut into fourths
1/2 cup dried white beans, soaked overnight
2 stalks celery, chopped
1 cup onion, chopped
3 cloves garlic, minced
3 vegetable bouillion/broth cubes
fresh ground pepper to taste
parsley sprigs and carrot curls for garnish
3 cups water
Rinse beans and put in large pot with 3 cups
water. Add celery, onion,
garlic and bouillion,
bring to boil and then turn down to low: cover
pot.
Fill another large pot with water and bring
to a boil. Put the acorn squash
in the boiling
water and boil for about 10 to 15 minutes
or until a fork
poked into the inside feels like
poking a well done baked potato. Remove the
squash and sit aside to cool. Once the squash
is cool enough to handle,
scoop out the insides,
remove seeds and puree in a blender or food
processor. After the squash is pureed, add it
to the bean mixture. Finish
cooking soup so
that an hour has passed from when the
beans started cooking.
If the soup is too watery for your taste,
cook without the lid on for a
while, or
puree about a third of the batch; beans,
onions, celery, garlic
and all and then add
the pureed ingredients back to the original batch.
Season to taste with pepper. Garnish with a
sprig of parsley and a carrot
curl.
http://www.nancyskitchen.com
