Winter Squash & Black Bean Soup
(original recipe from the book: “3 Bowls – Vegetarian Recipes from an American Zen Buddhist Monastery” by Seppo Ed Farrey)

I do a variation on the recipe and it has become my favorite winter soup!  I use what ever winter squash I have on hand – Buttercup, Sunshine, ChaCha, or Chiogggia which is what I've used today.
Likewise, since I grew Cranberry shell beans, I used them instead of black beans.

1) Prepare beans by soaking overnight, or bringing to boil in sufficient water and then letting cool for an hour.  Pressure cook beans for 3-4 minutes or until soft and well cooked. Use 1-2 cups of cooked beans or about ½ cup dry beans.

2) Prepare squash by quartering, removing seeds, and then pressure cooking for 8-10 minutes or until soft and well cooked. Scoop flesh of squash from the skin (or use skin and all), and set aside. Use about 4 cups cooked squash.

3) Saute onion and garlic (quantity of each to individual taste) in oil or butter, add the cooked squash, half the beans, and enough water to thin. Puree, adding water as needed since it will thicken as pureed.  Season with 1-2 tbs tamari and salt and black pepper if desired. 

4) Add the other half of the beans, and simmer for a few minutes.
The original recipe suggests serving hot with a dollop of sour cream and a sprinkling of cilantro.  Sometimes I will add stewed tomatoes or apple sauce.  Today's soup was cooked with some fresh ginger root, a little black pepper, and a touch of applesauce and maple syrup.

Enjoy!




Winter Squash & Black Bean Soup
(original recipe from the book: “3 Bowls – Vegetarian Recipes from an American Zen Buddhist Monastery” by Seppo Ed Farrey)

I do a variation on the recipe and it has become my favorite winter soup!  I use what ever winter squash I have on hand – Buttercup, Sunshine, ChaCha, or Chiogggia which is what I've used today.
Likewise, since I grew Cranberry shell beans, I used them instead of black beans.

1) Prepare beans by soaking overnight, or bringing to boil in sufficient water and then letting cool for an hour.  Pressure cook beans for 3-4 minutes or until soft and well cooked. Use 1-2 cups of cooked beans or about ½ cup dry beans.

2) Prepare squash by quartering, removing seeds, and then pressure cooking for 8-10 minutes or until soft and well cooked. Scoop flesh of squash from the skin (or use skin and all), and set aside. Use about 4 cups cooked squash.

3) Saute onion and garlic (quantity of each to individual taste) in oil or butter, add the cooked squash, half the beans, and enough water to thin. Puree, adding water as needed since it will thicken as pureed.  Season with 1-2 tbs tamari and salt and black pepper if desired. 

4) Add the other half of the beans, and simmer for a few minutes.
The original recipe suggests serving hot with a dollop of sour cream and a sprinkling of cilantro.  Sometimes I will add stewed tomatoes or apple sauce.  Today's soup was cooked with some fresh ginger root, a little black pepper, and a touch of applesauce and maple syrup.

Enjoy!