Description[]
Shaped like a flattened drum, buttercup squash most closely resembles the local squash used in this comforting hearty soup from northern Brazil. It has a dark green peel, a grayish turban-shaped top and dense orange flesh. Hubbard squash, butternut squash or delicata squash could also be used. Instead of the lip-numbing Brazilian green jambu we have used spinach. For a more festive look, serve in a roasted squash half (see Tip).
Ingredients[]
- 1 tablespoon butter
- 4 cloves garlic, minced
- 2 carrots, chopped
- 1 medium onion, chopped
- 6 cups reduced-sodium chicken broth
- 3 pounds buttercup squash, peeled and diced (about 6 cups)
- 1 plum tomato, chopped
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 2 15-ounce cans pinto or other brown beans, rinsed
- 10 ounces spinach, stemmed and coarsely chopped
- 1 lime, cut into wedges
Directions[]
- Melt butter in a Dutch oven over medium-high heat.
- Add garlic, carrots and onion and cook, stirring occasionally, until the vegetables are tender and lightly browned, 5 to 7 minutes.
- Add broth and scrape up any browned bits with a wooden spoon.
- Add squash, tomato, crushed red pepper, salt and pepper and bring to a boil.
- Reduce heat to a simmer and cook until the squash is very soft and almost breaking apart, about 20 minutes.
- Transfer 3 cups of the soup to a blender and puree until smooth. (Use caution when pureeing hot liquids.)
- Return the pureed soup to the pot.
- Stir in beans and spinach and cook over medium heat until the beans are heated through and the spinach is wilted, about 5 minutes.
- Serve with lime wedges.
Tip[]
To make squash bowls:
- Preheat oven to 425 F.
- Slice about an inch off the top of each buttercup squash. Scoop out seeds and loose flesh.
- Pour 1/2 inch water into a glass baking dish (or two) large enough to hold the squash.
- Place squash cut-side down in the water.
- Bake until the flesh is tender when gently poked with a knife and the squash still holds its shape, about 30 minutes.
Notes[]
Makes 8 servings, 1 1/2 cups each ACTIVE TIME: 40 minutes TOTAL TIME: 1 hour 10 minutes EASE OF PREPARATION: Easy
Nutrition Information
Per serving: 223 calories; 3 g fat (2 g sat, 0 g mono); 8 mg
cholesterol; 43 g carbohydrate; 11 g protein; 10 g fiber; 310 mg
sodium. Nutrition bonus: Vitamin A (510% daily value), Vitamin C (90%
dv), Folate (46% dv), Potassium (34% dv). 2 Carbohydrate Servings.
Exchanges: 2 1/2 starch, 1 1/2 vegetable, 1 lean meat
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By EatingWell.com