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Kidney Bean & Butternut Squash Soup

Hello everyone,
   Another Claire Criscuolo recipe from Delicious online

Kidney Bean & Butternut Squash Soup
         Serves 6

         PREP TIME: 15 minutes 
         COOKING TIME: 2 1/2 hours

              4 quarts water 
              1 pound kidney beans, picked over 
              2 bay leaves 
              10 cloves garlic, chopped 
         2 butternut squash, cut in half lengthwise, seeded, peeled and
              1 bunch flat-leaf parsley, chopped 
              10 leaves fresh basil, chopped 
              Salt to taste 
              1 teaspoon black pepper 

         1. Bring the water to a boil in a large covered pot. Add beans
and bay
         leaves. Cook over medium heat, uncovered, 11/2 hours, stirring
         until the beans are nearly tender.
         2. In a large skillet, heat some broth or water over low heat.
Add garlic and cook, stirring
         frequently for 5 minutes, until soft and golden. Add squash,
parsley, basil,
         salt and pepper. Cook uncovered over low heat about 20 minutes,
         frequently, until lightly softened. 
         3. Spoon squash mixture into the pot of beans, scraping up the
bits that
         cling to the skillet. Simmer 45 minutes, stirring frequently,
until squash and
         beans are soft and soup is thick. Adjust seasonings to taste.