Again, this is a simple recipe and I’m terribly busy nowadays, so here’s the recipe… An anecdote may be added later, or perhaps not.
· 2 T olive oil
· 1 large Vidalia or Mayan Sweet onion, finely chopped
· 1 c carrots, finely chopped
· 2 to 4 T fresh ginger root, minced
· 6 c winter squash (butternut, pumpkin, acorn, etc.), peeled and cut into large cubes
· 8 c vegetable broth
· 1 15.5-oz. can cannellini beans
· 1 t salt
· ½ t cinnamon
· 1/8 t nutmeg
· 2 T soy sauce
· 1/3 c hazelnut butter (or you can substitute with almond, sunflower or peanut butter)
· 1 T maple syrup or honey
· Pinch black pepper
· 2 T hazelnuts, chopped and toasted
· 2 T chopped fresh chives or Italian parsley
1. Heat the oil over medium heat in a large, thick-bottomed pan. Add the onions and sauté until they are translucent. Add the carrots and ginger and sauté for 10 more minutes, stirring occasionally. Add the squash and sauté 5 minutes longer.
2. Add the broth, beans, salt, cinnamon, nutmeg and soy sauce. Bring to a boil and simmer for 10 minutes or until the squash is tender.
3. Remove the soup from the heat and stir in the nut butter, maple syrup and black pepper.
4. Cool the soup to almost room temperature, then place in a blender or food processor and puree until smooth: you will have to do this in several batches. Season to taste. Garnish with toasted nuts and chopped parsley or chives.
- Depending on how sweet the squash is, more or less maple syrup may be added. You can also add a little juice and/or zest of lemon, orange or lime.
- Fresh sage, rosemary, and Italian parsley as well as other herbs can be added while the soup is coming to a boil for a slight undercurrent of flavor.
- I strongly recommend having a few slices of a nice pumpernickel bread with a schmear of butter or Earth Balance spread on-hand to dunk in this soup. Delicious!