Warming Winter Squash and White Bean Soup

Craving a warm, hearty meal at this time of year? This recipe combines sweet winter squash with warming spices and a rich coconut milk base for a tasty seasonal soup. It is an easy and flexible recipe, so feel free to substitute ingredients with what you have!

From Marketplace:

• 1 winter squash (we used Josi Farms' kabocha squash in our version, but butternut, delicata, or acorn squash would work as well)

• 1 sweet onion, chopped

• 2 cups chopped mixed veggies (use any of these):

  • Carrots

  • Kohlrabi

  • Celery

  • Celeriac

  • Parsnips

  • Red bell pepper

Other Ingredients:

• 2 tbsp olive oil

• 3 cloves garlic, chopped

• 2 tsp coriander

• 2 tsp cumin

• 1 1/2 tsp cinnamon

• 1 tsp ground ginger

• Salt and pepper to taste

• 1 tbsp tomato paste

• 1 can white beans, rinsed

• 1 can coconut milk

• 1 tbsp maple syrup*

• Lime juice

• Cilantro for garnish

Steps:

1. Preheat your oven to 400 degrees Fahrenheit. Rinse the outside of your squash, then cut it in two and scoop out the seeds. Brush the inside of the squash with olive oil and sprinkle with salt. Bake facedown for about 30 minutes or until soft.

2. While the squash is baking, heat a few tablespoons of olive oil in a large pot, and sauté the onions until soft. Add in your chopped mixed veggies (we used carrots and kohlrabi from Josi Farms). Add salt and pepper to taste.

3. Add in the chopped garlic and spices and cook for a few minutes, then add the tomato paste and let that brown for a few more minutes.

4. Deglaze the pot with a bit of water, scraping off anything that has stuck to the bottom of the pot. Add in the rinsed beans and enough water to just cover the veggies and beans in the pot. Bring to a boil, then turn down the heat to a simmer.

5. Once the squash is cooked, remove the meat from the skin and add the squash to the soup. Turn the heat off, add in the coconut milk, and mix well. Add more water if the soup is too thick. At this point, you can either blend the soup for a smooth texture, or leave it chunky.

6. *Depending on the type of squash you use, you might like to add a tablespoon of maple syrup to sweeten the soup a bit. Garnish with chopped cilantro and a squeeze of lime juice. Enjoy!