My partner's mother got me a butternut squash a couple of weeks ago & I finally have time to cook it. Coincidentally I had read about a recipe in Self magazine that I wanted to try out that uses butternut squash. Perfect! I ended up deviating quite a bit from the original recipe because I didn't have all the ingredients. But the end product was still delicious.
Here are the ingredients I used...
1 quart of chicken broth
2 cups of water
1 can of diced tomatoes with the juice (I was feeling lazy)
1 can of cannellini beans (the original recipe calls for kidney beans)
5 cups of butternut squash, cubed
7 oz of kale, chopped (I used a 10oz bag of chopped kale from Trader Joe's for $1.99)
Salt & black pepper to taste (I also added some chipotle powder for kick)
And this is how it went...
In a small pot, boil some water & blanch the cannellini beans for a couple of minutes. I did this to get rid of the gooey gunk that canned beans usually sit in.
In a large soup pot, bring to a boil the chicken broth, water, & tomato.
While waiting for the soup base to boil & for the beans to blanch, peel & cube up the butternut squash. This was 1 of the hardest things I have had to do in cooking. I did find out though, that my ceramic knife is far superior to my metal one. I used the entire squash which came out to about 5 cups even though the recipe asks for only 3.
Once the soup base is boiling, add in all of the butternut squash cube. Season with a little bit of soil & let it all boil for 15 minutes.
After the 15 minutes, add in the kale (making sure to submerge it into the soup) & the beans. Once the soup comes back up to a boil, season with black pepper & a tiny bit of chipotle powder.
There you go! A delicious, healthy, warming meal...all in 1 bowl. Oh, & did I mention it's anti-cancer too??
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