This is the soup I made from the ridiculously cheap squash I got from the farmers market featured in the last post. If I find a deal on any ingredient, I just buy a bunch and figure out how to use it. This keeps me trying new things and new recipes. If your ever confused on what to do with an ingredient, just look it up on google or youtube.
This is a simple recipe that is quick to make and perfect for the holidays. You can use summer squash, butternut squash, or any squash you come across.
Here is the recipe for 4-5 servings:
- 1 squash (any squash in the 1 lb range)
- 1 yam
- 1 cup of cooked white beans
- 1/4 stick of butter
- salt and pepper
- Remove seeds from squash, rinse, and put in a pan on low. Add salt and a touch of cinnamon.
- Cut squash and yam into big chunks and remove skin, add to a pot, and cover with water. Bring to boil and cook till tender (about 20 minutes)
- Drain water but reserve 2 cups. Add one cup of water at a time while blending. Check the consistency and add water as needed to get the consistency you want.
- Add cooked white beans (either from a can or homemade)
- Add butter. Add salt and pepper to taste.
- The squash seeds should be crispy and dry when they are done. They take about 30 minutes on low. You can eat them separately or add them to the soup.
