Prep Time
45 minutes
Cook Time
30 minutes
Yield
8 Servings
Ingredients
1 cup beans, white
1⁄2 pound mushrooms, shiitake
4 cloves garlic
2 teaspoons thyme, dried
1 teaspoon sage, dried
1 tablespoon rosemary, dried
1 teaspoon salt
black pepper, ground
2 squash, winter
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.