Hello friends! The cozy autumnal eats continue, this time with the help of my farming buddy Martina. If you don’t know Martina, she’s the farmer at Spiral Farm in Elora and runs a CSA for folks in Guelph – so if you have pals in the area they should definitely look her up for next year! She’s also vegan and shares lots of delicious recipes. This week I was tired of my old, basic butternut squash soup, so she shared this recipe with me!
Inspired by this Dishing Out Health recipe and with Martina’s substitutions, this soup is a winner and delicious as leftovers as well!
Squash & Bean Soup
Ingredients
- olive oil
- 1 onion
- 1/2 cup celery or celeriac (will have different flavours, but use what you have – Martina used celeriac)
- 5 cloves garlic
- 1/2 tsp chili flakes
- 1 lb butternut squash
- fresh thyme sprigs
- 15 oz your favourite white or yellow beans (Martina used arikara yellow beans)
- 4 cups kale
- 4 cups veggie broth
- 2 cups water
- 2/4 tbso smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/3 cup cashew cream
- 2 tbsp sage
- pumpkin seeds (optional garnish)
Instructions
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Dice your celery or celeriac. Use a sharp knife to peel and cube the butternut squash. Remove stems from kale and roughly chop. Finely chop the sage.
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Heat oil in a large soup pot or Dutch oven over medium. Once hot, add onions and celery. Cook 8 minutes, until soft.
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Add garlic, chili flakes, squash and thyme and cook, stirring for 4-5 minutes until aromatic.
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Add in the beans, kale, broth, water, paprika, salt and pepper. Increase heat to boil and then reduce to a simmer for 25 minutes – it may need longer if your squash cubes are large.
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If desired, toast pumpkin seeds in a pan with butter, salt and a pinch of paprika.
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Remove thyme and stir in the cashew cream and sage. Serve topped with garnish.