Basic Roasted Squash
Use any winter squash. Good on its own or as the base for the following soup and cornbread recipes.
Two simple soups that are good on their own and even better served up side by side with salsa.
Ingredients
SERVINGS: 6 Cup(s)
Bean Soup
- 1½ tablespoons olive oil
- 1 medium onion, coarsely chopped
- 3 cups cooked pinto, black or white beans, drained, reserve cooking water
- 1½ cups Reserved water from the beans (plus tap water to make 1½ cups if needed)
- 1 cup milk
- 1 teaspoon salt
- 1 tablespoon pure chile powder
- 1 teaspoon cumin powder
- ½ teaspoon black pepper
Squash Soup
- 3 cups roasted squash, mashed (see Basic Roasted Squash recipe)
- 2½ cups milk
- 1 teaspoon salt
- 3 tablespoons melted butter
Preparation
Heat oil in a medium pan. Add onions and sauté over medium heat until golden. Add remaining ingredients and sauté a few more minutes, stirring constantly. Place beans, milk and water in blender with onion mixture and purée until very smooth. Return to pan. Heat gently. Thin with milk or water to a pourable consistency. Taste and adjust seasoning. Makes 6 cups
Squash Soup
Place all ingredients in blender and purée until very smooth. Pour into a medium pan and heat. Thin with water to a pourable consistency. Taste and adjust seasoning. Makes 6 cups.
About this recipe
The Soups Get Married Together
Assembly by the bowl looks complicated but it is easy. The key is to have the 2 soups the same consistency. Use a separate ladle for each soup. Tip the bowl and ladle in 1 soup until 1 side of the bowl is filled. Then tip the bowl back a bit and ladle in the other soup on the other side. Level the bowl and add a line of salsa down the middle between the 2 soups.
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