COPY-Butternut Squash and Coconut Soup and Black Bean and Pumpkin Soup


Butternut Squash and Coconut Soup
Maggie Norris
Yields: 8 cups

1 sweet onion, diced
4 cloves garlic, minced
2 pounds butternuts squash, cut into ½-inch cubes
6 cups vegetable stock
1 teaspoon garam masala
1 cup coconut milk
½ cup unsweetened flaked coconut, toasted
Salt and pepper to taste

In a large sauce pot, heat oil over medium high heat.  Add garlic and onions and saute until aromatic and softened.  Stir in butternut squash.  Cook with onions and garlic for a couple of minutes then add the stock and garam masala.

Bring to a boil, reduce to a simmer and cook until squash is tender.

Using an immersion blender, puree soup until smooth.  You can also puree the soup in a blender.  If your blender is not vented, work in batches.  If it is (aka you have a Vitamix), pour the entire mixture in at once and blend until smooth.  Pour she soup back into the sauce pot.

Add the coconut milk and season with salt and pepper.

Transfer the soup to serving bowls and garnish with the toasted coconut.

Black Bean and Pumpkin Soup
Adapted from Bon Appétit
Yields: 9 cups

Three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained
1 cup drained canned tomatoes, chopped
1/2 pound pancetta, cut into 1/8-inch dice
1 1/4 cups chopped onion
1/2 cup minced shallot
4 garlic cloves minced
1 tablespoon plus 2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 stick (1/4 cup) unsalted butter
4 cups beef broth
a 16-ounce can pumpkin pureé (about 1 1/2 cups)
1/2 cup dry Sherry
3 to 4 tablespoons Sherry vinegar

In a food processor coarsely pureé beans and tomatoes.  In a 6-quart pot over medium-high heat, render the fat from the pancetta.  Once the pancetta is crisp, remove it from the pan and drain it on a paper towel.  In the same pan, saute onion, shallot, garlic, cumin, salt, and pepper in butter over medium heat, stirring, until onion is softened and beginning to brown. Stir in bean pureé. Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon. 

Just before serving, add vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper.