I just love vat o’soup Mondays.
Such a satisfying feeling to know that I have leftovers for DAYS. And besides, it was my favorite kind of day (overcast, rainy) so obviously soup was a must. Because everyone knows that soup+cornbread+rain are like the three musketeers.
Don’t be fooled by what looks to be a large amount of space in that pot… it is a MASSIVE pot. I can practically fit in it.
Happy Fat Tuesday! Laissez les bons temps rouler!
Not that anything I’m posting about has to do with Mardi Gras… perhaps I should have made pancakes. Oops. Whatever, at least this happened this weekend (in typical Mardi Gras indulgent fashion):
Sorry I’m not even a little bit sorry! Ha.
And this food happened to be pretty. So here you go. I’m not even going to dignify that with a recipe though, it’s stupid simple. Beans+avo+cucumber+salasa=lunch. *Someone* was apparently feeling lazy…
But anyway. SOUP!
Butternut Squash, Pinto Bean Soup with Ginger and Nutmeg
This is one of those “let’s see what’s in the fridge that needs to be used” type of soups, which incidentally are my favorite kind. This one is primarily butternut squash, pinto bean, and carrot—it has overtones of nutmeg and ginger. Mmm. I won’t lay this out as a “recipe” per say… but it’s a waitarethosecookies original, and it’s delicious. I never measure when I’m making soup, so bear with me. As always, adjust to taste as suits your tastebuds!
It’s kind of even ridiculous for me to even try to quantify this into a recipe, but whatever. You get the gist and improvising is fun! Have at it.
Things you sorta kinda should have, but can probably fake it without them anyway:
- 1 large +1 medium butternut squash
- 1 onion
- some carrots
- olive oil
- seasonings (Salt, pepper, fresh ginger, fresh+dried sage, nutritional yeast, nutmeg)
- chicken stock (or veggie), about 4 cups worth
- 3 potatoes, thinly sliced
- 2 cans of pinto beans, rinsed
- 2-3 c greens, roughly chopped
Ooookay let’s do the soup thang!
Halve butternut squash and scoop out the seeds. Place squash cut side down on a cutting board and bake for 30 minutes at 375. Take squash out, flip over and let cool until you can scoop out the puree without burning yourself.
In a large soup pot, saute an onion in a good glug of olive oil. Add a bit of salt and pepper, minced fresh sage (3 leaves), a sprinkle of dried sage, and about a tsp of diced fresh ginger. Toss in 3 or 4 good sized carrots, diced. Let all that cook until the onions are translucent, then add butternut squash puree and about 4 c of chicken stock. Puree the whole thing with an immersion blender.
Slice up a few potatoes reeeeally thinly, and add them in. Let the soup simmer until the potatoes are soft, then add two cans of pinto beans (well rinsed), 1/4 c nutritional yeast, 1/2 tsp nutmeg, salt to taste, 1 c cooked green peas, and 2-3 c roughly chopped greens. Simmer until the greens are wilted, then serve hot. I like mine with chopped up cashews and walnuts+pepitas, because you know it’s all about texture!
Makes excellent leftovers, clearly…
Also.. cookies and a good book are always a good choice.