Bean, Mushroom, and Squash Soup

Summary

Yield
Servings
Source/node/5690
Prep time45 minutes
Cooking time30 minutes
Total time1 hour, 15 minutes

Description

Another localvore recipe, this one combines the savory-salty flavor of bean soup with the sweet flavor of maple-drizzled squash.

Ingredients

1 cup
white beans
1/2 pound
shiitake mushrooms
4 cloves
garlic
2 teaspoons
thyme, dried
1 teaspoon
sage, dried
1 tablespoon
rosemary, dried
1 teaspoon
salt
   
freshly ground black pepper
2  
winter squash
2 tablespoons
olive oil
4 tablespoons
maple syrup

Instructions

Combine beans and spices in a large sauce pan, add water to cover amply, and simmer for 30-40 minutes, until beans are tender and most of the water has cooked off (if the water does not cook off, simply scoop it out toward the end until a thick soup consistency remains). Slice mushrooms and add toward the end along with plenty of salt and freshly groud black pepper. 

While beans are cooking, drizzle a large roasting pan with olive oil and arrange squash skin-side-down. Cook at 400 for about 40 minutes, until fully tender when pierced with a fork. 

Remove from oven and set right-side up in four serving bowls. Spoon maple syrup into each squash half and serve filled with a generous scoop of bean soup.