Butternut Bean Soup

9 Feb

This is a recipe from Barbara Kingsolver’s Animal, Vegetable, Miracle. It is the tale of her family’s year-long committment to living off the land and only buying food from their local community growers and farmers. The family of four had a few concessions, to include a couple of imported things that included olive oil, spices, tea and coffee. And they learned a lot about growing, and communing around food. Some pretty wonderful recipes developed as a result. This soup is served in the squash, and has dimension that is deeply warming. The image on the left, is the Kingsolver’s Vegetannual – an imaginary plant that bears over the course of one growing season a cornucopia of all the different vegetable products we can harvest.

Butternut bean soup Ingredients:

1 1/2 cups dried white beans, soaked overnight and drained

3 medium portobello mushroom caps, sliced (optional)

6 garlic cloves, finely chopped

1 tablespoon thyme

1 tablespoon sage

4 teaspoons rosemary

2 butternut or hubbard squash, halved lengthwise and seeded

Olive oil

Directions:

Combine beans and spices in a large saucepan, add water to cover amply, and simmer for 30-40 minutes, until beans re tender and most water has cooked off. Add mushrooms toward the end. While beans are cooking, drizzle a large roasting pan with olive oil and arrange squash skin side down. Cook at 400 degrees F for about 40 minutes, until fully tender when pierced with a fork. Remove from oven and serve each half squash filled with a generous scoop of bean soup.

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