Bean, Mushroom, and Squash Soup


Prep time45 minutes
Cooking time30 minutes
Total time1 hour, 15 minutes


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


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


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.