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Mexican Butternut Squash Soup
I love to make soup with baked squash. This one is pretty spicy (by my palate), but still flavorful and not too spicy. (I’ve definitely overdone it in the past!) If you want to ease it up, just back off on the cayenne, chipotle, and chili powder. Remember- you can always add more heat, but you can’t take it away!
To make this recipe No Sugar No Grains (NSNG), omit the corn. I had a bag in my freezer that I needed to get eating, so I decided to use the entire 12 oz package. As you can see from the pictures, the soup is quite “corny” with that much in there. Adjust the amount of corn to your taste.
To get started, you need to bake a butternut squash. Wash the squash and prepare a cookie sheet with a piece of parchment paper. To safely divide the squash lengthwise, I find that it’s best to use the “Psycho Shower Scene” knife grip and stab technique…
Use your largest knife. Carefully make multiple stabbing cuts (slow and precise…unlike the shower scene!) with the point of the knife until you can “connect” the cuts and ease the 2 halves apart. Scoop out the seeds and place the cut sides face down on the parchment paper. Bake for 45 minutes at 400 degrees.
Demonstrating the “Psycho Shower Scene” knife grip and stab technique.
(To learn about my 269 tattoo check out the link below this picture.)
Baked butternut squash. (One half flipped over to show what it looks like after baking.)
INGREDIENTS
1 butternut squash, baked
4 C water (or liquid vegetable broth)
Coconut oil (to coat the soup pot)
3 cloves garlic, minced
1/2 onion, chopped
2 carrots, chopped in discs
1 cauliflower, chopped
1 red pepper, chopped
Dash garlic powder
Dash cayenne
Dash celery salt
1/8 t black pepper
1/8 t ground chipotle (very spicy)
1 t cumin
1 t chili powder
1 t basil
2 t dried chives
2 t Vegebase vegan broth powder (if not using liquid broth)
1 C water, as needed
15 oz can black beans, rinsed (double the amount if you want)
Optional- frozen organic corn, to taste
Measure all your spices in a small bowl.
ASSEMBLY
1. Blend the baked squash meat with 4 cups of water or liquid vegetable broth. Set aside.
2. Coat a large soup pot with coconut oil. Saute the vegetables with the spices for several minutes on medium heat.
3. Add the squash puree to the soup pot. Add another cup of water as needed. Simmer covered for about 45 minutes, or until the cauliflower is soft. In the last 15 minutes of cooking, add the beans and corn.
Makes about 7 1/2 pints, depending on the size of your squash and the amount of corn used.
Have some soup for dinner and freeze the rest in wide mouth freezer jars.
ENJOY!
I have 15 POUNDS of pinto beans in my house right now. I’ll have a steady supply of bean dip in my kitchen for the next several years.
Thanks, mom and dad!
My parents like to go on long road trips around the U.S. in their Airstream trailer.
When they were traveling through New Mexico, they bought me 5 pounds of beans from Akin Farms, in a town called Estancia. Check out the website: Just Pinto Beans.
When mom and dad were in Colorado, they bought me another 10 pounds of pintos from Adobe Milling, in the town of Dove Creek. Here’s my mom’s picture:
STEP 1: COOK THE BEANS
I like to cook 3 cups of beans at a time. 3 cups dry beans yields about 9 cups (4 1/2 pints) cooked beans.
For each batch of bean dip, set aside 2 cups (1 pint) cooked beans. I like to make a triple batch of dip at one time. I freeze the remaining beans in 1 cup wide mouth jars. Load up on those jars!
- Soak the beans in a large pot of water for at least 8 hours, then rinse.
- Cook the beans in a crock pot on high for 6-8 hours with some chili powder and chopped jalapeno, garlic and onion.
- If you don’t have a crock pot, simmer the beans on the stove for a couple hours. Here is a handy bean cooking reference.
STEP 2: ASSEMBLE INGREDIENTS
For this recipe, I used my hummus recipe as a template. For me, “hummus style” means using raw garlic, tahini and fresh-squeezed citrus.
For one batch of Pinto Bean Dip…
Use 2 cups pinto beans.
Prepare:
1-2 cloves garlic…minced
1 small wedge onion…chopped
1 lime…juiced
Set aside:
1 T tahini (sesame butter)
1 t nutritional yeast
Pinch of salt
1 t cumin (absent for the picture…oops!)
1/2 t chili powder
1/2 t fajita or taco seasoning blend
1/8 t ground chipotle (very spicy!)
STEP 3: PUREE AND PORTION
Use a small food processor to puree all ingredients until smooth. Add a little water if needed to thin.
Portion the dip in 1/2 cup or 1 cup jars. A single batch will make a little more than 3 half cup servings. A triple batch yields 11 half cup servings. Refrigerate or freeze.
Freeheel Vegan 