Subj : Butternut Squash Faves 07
To   : All
From : Dave Drum
Date : Sat Nov 23 2024 19:45:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hearty Kale, Squash & Bean Soup
 Categories: Squash, Vegetabes, Beans, Pork, Greens
      Yield: 5 servings
 
      2 lb Winter squash; peeled, in
           - 1/2" cubes
           Salt & pepper
           Extra-virgin olive oil
      1 lg Leek; white & light green
           - parts in small dice
      2 md Onions; in small dice
    1/2 lb Semi-dry Spanish chorizo or
           - smoked kielbasa; in thin
           - coins
      3 cl Garlic; minced
    1/4 ts Red-pepper flakes
      3 c  Cooked cannellini beans
      8 c  Water, bean broth or
           - vegetable stock; more as
           - needed
      1 lb Kale, mustard greens or beet
           - greens; tough stems
           - removed, leaves blanched
           - briefly, squeezed dry, cut
           - in 1/2" ribbons
 
  Set the oven @ 400ºF/205ºC.
  
  Put the squash cubes on a baking sheet, season with salt
  and pepper, and coat lightly with olive oil. Roast until
  tender and lightly caramelized, about 20 minutes. Set
  aside.
  
  Meanwhile, in a heavy soup pot, heat 2 tablespoons oil
  over medium-high. Add leeks, salt lightly and let cook,
  stirring, for about 5 minutes, until softened but still
  bright green. Remove leeks and set aside to stir into
  soup later.
  
  Add a little more oil to the pot, then add the onions.
  Season with salt and cook until softened, about 5
  minutes. Add the chorizo, garlic and red-pepper flakes,
  and cook for 2 minutes. Add cooked beans and 8 cups
  water, bean broth or vegetable stock, bring to a simmer,
  and cook gently for about 30 minutes. Taste and correct
  seasoning.
  
  Gently stir in the cooked squash, kale and reserved
  leeks, and cook for 10 minutes more on low heat. Add a
  little more broth or water if the potage seems too
  thick. Check seasoning and adjust as needed.
  
  To serve, ladle into bowls. Finish with a drizzle of
  olive oil.
  
  By: David Tanis
  
  Yield: 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... URA Redneck if you think a turtleneck is key ingredient for soup.
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