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kidney-bean-butternut-squash-soup recipe

Date: Sun, 17 Jan 1999 00:40:36 +0000
From: Maralyn (maralyn.olsen@virgin.net)

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
frequently, 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, stirring frequently, until lightly

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.

kwvegan vegan