WINTER SQUASH SOUP WITH WHITE BEANS, CHILI AND MINT
Ingredients for 8 -10 servings:
1 cup canellini beans soaked overnight in cool water
2 1/2 pounds butternut or buttercup squash
Broth:
7 cups Rich Vegetable Stock (recipe follows)
OR
7 cups water, 1 onion, chopped, 2 stalks celery, 3 carrots, 1 bay leaf and
3 parsley stems
Soup:
2 ancho peppers
1 red pepper
2 tablespoons unsalted butter
1 large Spanish onion, diced
1 clove garlic, minced
1 pound fresh tomatoes, peeled, seeded and chopped or canned tomatoes
and juices
6 cups Broth
Kosher salt and freshly ground pepper
1 tablespoon each, minced Italian parsley and fresh mint
Directions:
Beans: Drain the beans and cover with water by 1" in a 4 quart pan. Bring the water to a boil and cook at a boil for 10 minutes. Drain and reserve the beans.
Broth: Halve the squash and scoop out the seeds and stringy fiber. Peel the squash and cut the meat into 1/2" cubes. Add the seeds to already prepared Vegetable Stock or combine with water and stock vegetables in a 4 quart pan. In either case, bring liquid to a simmer and cook slowly for 20 minutes.
Soup: At the same time, prepare the ancho chili by removing the stem and seeds, then soaking the dried flesh in boiling water. After 20 minutes, tear up the softened chili and run it though the fine mesh of a food mill. Reserve.
Cut the sides from the red pepper and place pieces on foil 6" from a broiler until the skin in blackened. Remove the pepper pieces and fold them in the foil to steam. When cool enough to handle, remove the peel and dice. Reserve.
Melt the butter in a 4 quart pot, cook the onion and garlic slowly for 10 minutes. Stir in the pepper pieces, tomatoes and 1/2 of the ancho puree. Continue cooking slowly for 5 minutes. Add the squash pieces, the beans and 6 cups of vegetable broth or stock strained for the squash seeds. Cook the soup, partially covered for 30-40 minutes, until the squash and beans are very tender.
Taste the soup and add more ancho chili and more stock as needed. Salt and pepper to taste. Ladle the soup into bowls and garnish with mint and parsley. Serve immediately.
