Kabocha Squash & Northern Bean Soup

Ingredients:

  1. 1500 gram or 3.3 pound of kabocha squash, peeled and cut into chunks

  2. 2 Cans of Great Northern Beans, drained and rinsed

  3. 3 Cloves of garlic, pressed

  4. Vegetable broth or bouillon

  5. 3 tsp Curry

  6. 1 tsp Cumin

  7. 1/2 tsp Cayenne

  8. Juice of one lime

  9. 1/2 cup Sherry

  10. Olive oil

Instructions:

  • Add approx. 2 tbsp of olive oil to large soup put

  • On low heat, warm the spices in the oil - then add garlic.

  • Add squash and sautee

  • Add enough broth to cover the squash plus about 2 inches.

  • Simmer for about 15 minutes

  • Add beans - keep a small amount of the beans to decorate the soup.

  • Once the squash is soft, purree the soup with an immersion blender.

  • Add lime juice and salt and pepper to taste. Add more broth if the soup is too thick.

Serves 4-5 people. Great for freezing too! The great thing about this soup is that you get all the protein you need!

Pescatarians: serve the soup with a few shrimp. Vegetarians: add a bit of feta on top of the soup. Vegans: add some of the beans and pumpkin seeds. Pomegranate adds a nice touch as well.