Butternut Squash Soup With Chard
From laurak6 14 years ago
- 60 minutes to make
- Serves 6
I was trying to come up with something to do with a butternut squash when I invented this recipe. The sweetness of the squash and sweet potato is complemented by the savory flavors of onion, garlic and truffle oil. Read more Mung beans and chard add texture and substance. I used rosemary and parsley because that's what was growing in the garden, but I think this would be good with other fresh herbs such as thyme, sage, or marjoram. If you don't have mung beans on hand, other quick-cooking beans or lentils could be used (I think yellow lentils would work well). See less
Ingredients
- 1 butternut squash shopping list
- 1 large sweet potato shopping list
- 1 bunch chard, chopped or torn into bite sized pieces shopping list
- 1 cup mung beans (dry) shopping list
- 4 stalks celery, chopped shopping list
- 1 onion, diced shopping list
- 4-6 cloves garlic, minced shopping list
- olive oil shopping list
- 4 cups vegetable broth shopping list
- 3 bay leaves shopping list
- 1 sprig fresh rosemary shopping list
- 1/4 cup chopped fresh parsley or other fresh herbs shopping list
- drizzle of truffle oil shopping list
- salt shopping list
- pepper shopping list
How to make it
- (optional) If you think of it, you can soak the mung beans for several hours ahead of time to reduce their cooking time.
- Heat oven to 350 degrees. Cut squash and sweet potato in half lengthwise, and place cut side down on oiled baking sheet. Roast in oven until tender (about 30 minutes), then remove and set aside to cool
- If mung beans were presoaked, drain and rinse them. Place in medium pot with water and bay leaves. Simmer until tender (about 40 minutes with no soaking, 15-20 minutes with soaking). Drain, rinse, and set aside.
- In large pot, saute onions and garlic in olive oil until translucent. Add celery and cook until tender.
- When squash and sweet potato are cool enough to handle, scoop their flesh into the pot with the onion/garlic/celery mixture.
- Add broth and bring to simmer.
- When everything seems well cooked and tender, puree the mixture with a blender or immersion blender. Add more water if it seems too thick.
- Return mixture to pot and add chard. Cook until chard is wilted.
- Add mung beans and rosemary. Simmer to blend flavors.
- When everything seems well cooked, turn off heat. Stir in parsley or other fresh herbs. Drizzle truffle oil over top of soup and stir in. Season to taste with salt and pepper.
People Who Like This Dish 3
- aprasad Houston, TX
- oliviagoddess Phoenixville, US
- tinadc Cape Town, ZA
- laurak6 Oakland, CA
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" It was excellent "