This soup features richly colored orange ‘Sunshine’ or ‘Eastern Rise’ kabocha squash and black beans. We couldn’t create an orange and black dish in Beaver country without giving it a fun name!
- 1 large orange ‘Sunshine’ or ‘Eastern Rise’ kabocha squash, roasted
- 2 cups dried black beans, pre-cooked
- 4 tablespoons olive oil
- 2 cups onion, chopped
- 3 tablespoons fresh minced garlic
- 1 to 2 red bell peppers, chopped
- 6 jalapenos, chopped
- 5-1/2 cups vegetable stock
- 1 cup white wine or dry sherry
- 1 pint crushed tomatoes
- 1 tablespoon cumin
- 2 tablespoons chili powder
- Black pepper and salt to taste
- Fresh lime, cilantro, and yogurt, for garnish (and for some Beaver Fever, add a dusting of chipotle powder!)
Wash squash and cut in half, seed, and place in ovenproof dish in 1 inch of water. Cover with foil and bake at 350 degrees for 45 to 60 minutes until soft.
Have pre-cooked beans ready and set aside. Meanwhile, in a large soup pan, sauté onions and jalapenos in olive oil until softened. Add squash (skin and all), stock, tomatoes, and seasonings to onion mixture. Cook together for 15 to 20 minutes, stirring occasionally. Add more stock/water as needed, or if you like a thinner soup. Process soup in batches in a food processor or Vitamix. Return to soup pan when all done. Stir in whole, pre-cooked black beans. Zest the lime into soup, then serve with a squirt of lime juice, some chopped cilantro, and a dollop of yogurt.