• Butternut Squash Faves 07

    From Dave Drum@1:18/200 to All on Sat Nov 23 19:45:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Hearty Kale, Squash & Bean Soup
    Categories: Squash, Vegetabes, Beans, Pork, Greens
    Yield: 5 servings

    2 lb Winter squash; peeled, in
    - 1/2" cubes
    Salt & pepper
    Extra-virgin olive oil
    1 lg Leek; white & light green
    - parts in small dice
    2 md Onions; in small dice
    1/2 lb Semi-dry Spanish chorizo or
    - smoked kielbasa; in thin
    - coins
    3 cl Garlic; minced
    1/4 ts Red-pepper flakes
    3 c Cooked cannellini beans
    8 c Water, bean broth or
    - vegetable stock; more as
    - needed
    1 lb Kale, mustard greens or beet
    - greens; tough stems
    - removed, leaves blanched
    - briefly, squeezed dry, cut
    - in 1/2" ribbons

    Set the oven @ 400ºF/205ºC.

    Put the squash cubes on a baking sheet, season with salt
    and pepper, and coat lightly with olive oil. Roast until
    tender and lightly caramelized, about 20 minutes. Set
    aside.

    Meanwhile, in a heavy soup pot, heat 2 tablespoons oil
    over medium-high. Add leeks, salt lightly and let cook,
    stirring, for about 5 minutes, until softened but still
    bright green. Remove leeks and set aside to stir into
    soup later.

    Add a little more oil to the pot, then add the onions.
    Season with salt and cook until softened, about 5
    minutes. Add the chorizo, garlic and red-pepper flakes,
    and cook for 2 minutes. Add cooked beans and 8 cups
    water, bean broth or vegetable stock, bring to a simmer,
    and cook gently for about 30 minutes. Taste and correct
    seasoning.

    Gently stir in the cooked squash, kale and reserved
    leeks, and cook for 10 minutes more on low heat. Add a
    little more broth or water if the potage seems too
    thick. Check seasoning and adjust as needed.

    To serve, ladle into bowls. Finish with a drizzle of
    olive oil.

    By: David Tanis

    Yield: 4 to 6 servings

    RECIPE FROM: https://cooking.nytimes.com

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