Autumn Soup

Autumn Soup2

Adapted from a recipe by Clare Osdene Schapiro, which she adapted from Gourmet Magazine

Makes 8 to 10 main course servings.

2 large cloves garlic
2 T olive oil (divided)
1 medium butternut squash, peeled, seeded,  and cut up into cubes. About 4 cups.

8 C veggie stock
2 cans cannellini beans, rinsed and drained
1/2 C finely shredded green cabbage
1 – 28 oz can of San Marzano tomatoes, including liquid.                                                              I actually found this type of tomato in Muir Glen brand. Very surprising.
1 T finely shopped fresh sage (optional)
1/2 C raw pumpkin seeds
Coarsely grated parmigiano-reggiano cheese, plus more for topping
Freshly ground black pepper
Add more Salt if desired

In large, really large, soup pot, over moderate heat, cook garlic in 1 T oil, stir frequently
Do Not let burn.
Once garlic is golden brown, add the squash, stock, beans, cabbage, tomatoes and liquid, and sage. Bring to a simmer, cover and cook, stirring occasionally, until squash is tender, about 20 minutes.

Meanwhile, in a small skillet, over moderately low heat cook the pumpkin seeds in the remaining 1 T oil, stirring constantly, until seeds are puffed and lightly toasted, about 2 to 4 minutes. Transfer to a bowl lined with a paper towel and season with sea salt.

Mash some of the squash against the sides of the pot (or as we did, use an immersion blender and blend a bit) to thicken the soup. Remove from the heat and stir in 1 C of cheese, salt and pepper to taste. We forgot to stir in the cheese and added it on top at the table.
Place in individual bowls, sprinkle with toasted pumpkin seeds and serve immediately.

This soup can be made up to 3 days ahead and kept, covered, in the refrigerator, the recipe stated. We ended up with three jars to keep for additional lunch or dinner meals. This soup is really delicious and filling.

Sorry for the “breaks” in the list of ingredients. I don’t know how that happened and I couldn’t change it.


About mim4mail

If I'd have known I'd be using this as my recipe blog, I'd have chosen a different name. Oh well. Bon Apetit! Artist, Wife, and Mother to 2 grown offspring, reader, learner, traveler, letter writer, member of IUOMA, The Letter Writers Alliance, and The League of Space Pirates, and other leagues, alliances, and associations.
This entry was posted in Autumn, beans, Soup, squash, vegetables. Bookmark the permalink.

1 Response to Autumn Soup

  1. Mmmmm. I will be trying this one.

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