With chilly fall weather here to stay, we found another spicy, warm-me-up recipe …
Ingredients
1 whole dried chipotles (2-3 if you like it HOT)
2 teaspoons olive oil
1 medium onion, diced
1 teaspoon Cumin
1-1/2 pounds red Hubbard squash, cubed
4 cups low-sodium Chicken broth, warmed
15-1/2 fluid oz canned White beans
salt & pepper, to taste
Instructions
Break stem from pepper and remove seeds. Soak dried pepper in enough warm water to cover.
For 1 1/2 pounds squash (about 4 pounds cubed), start with a 2-pound Hubbard squash. Bake squash at 350 degrees for at least one hour, or until skin is tender. Halve the squash, scrape out seeds, and peel with a paring knife or scrape flesh from skin.
Heat oil over medium heat and add onion and cumin, stirring frequently until onions are caramelized (about 10 minutes). Add squash and peppers, and their liquid. Add broth, bring to boil and reduce to simmer, covered for 30 minutes or until squash and onions are tender.
Drain the beans. Add 1/3 to 1/2 to the soup. Puree soup in, until smooth. Season with salt and pepper. Add remaining beans. Serve hot with cooked greens.
*** Bonus Jill suggestions: I added garlic and extra onion. I also substituted vegetable broth for the chicken broth, and had a very delish, smokey, spicy-hot soup with the red hubbard squash!
(adapted from BigOven.com)
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