Heading Into the Souperbowl Finals

Tonight we’re hosting the local soup making class (booked to capacity!), where we will make 3 soups from the dozens that were submitted for the Souperbowl contest! We’ve narrowed down the entries to 3 finalists. Is yours among them? Butternut Squash & White Bean Soup, Curried Roasted Butternut Squash Soup (hm…. I detect a popular theme!), and Kale & Kielbasa Soup (we’ll be making 2 versions, with and without kielbasa).

 

We had a wonderful showing of entries, with many of you letting us know that you’re cooking with butternut squash. Could this be our signature winter localvore crop? Never mind a chicken in every pot…. How about in Burlington, we have a butternut squash in every pot?

 

For a sneak preview of the entries, check out the Butternut Squash & Bean Soup. It’s delicious! Sweet and creamy, with just the right hint of rosemary. I wonder how our class participants will rate it tonight?

 
Butternut Squash & White Bean Soup
 
3 Tbs. olive oil (divided)
1 medium onion thinly sliced
Pinch of salt (plus more, to taste)
5 garlic cloves, minced (divided)
2 15-oz. cans of cannellini beans, rinsed
1 small butternut squash (about 1.5 lbs) peeled, seeded and diced
1 14.5-oz can diced tomatoes
3 cups of water
Pinch of dried rosemary or 1 tsp. fresh, minced
Black pepper
 
Heat 2 Tbs. olive oil in a Dutch oven or heavy-bottomed soup pot over medium heat. Add onion and a pinch of salt and stir until golden. Add 4 garlic cloves and cook about 1 minute. Add beans, squash, tomatoes, and water and bring to a boil. Reduce heat and simmer about 30 minutes, covered. Check if squash is tender. Uncover and continue to simmer until soup thickens, about 15 minutes. Stir in rosemary and last garlic clove and last tablespoon of olive oil. Add salt and pepper to taste.
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