Red Bean and Squash Soup

After years of relative neglect I've been lately re-discovering winter squashes as a cold-weather kitchen staple, based on the premise which has been suggested to me that our seasonal nutrient requirements correspond with what is obtained in seasonal produce. There is an appealing sense of natural justice and propriety to this claim, but it wouldn't seem to hold quite as much merit by the time February or March comes along, unless all we'd need by then would be onions, cabbages, and root vegetables.

In the event that I'm not about to stop buying oranges or bananas at any time of year, or even berries for that matter, winter squashes are still a lovely base for autumn and winter soups, stews and other pot dishes. Usually a fine source of fibre, potassium and beta carotene as well as smaller amounts of vitamins C and B, magnesium, iron and manganese — depending on the variety — winter squashes are also simple to cook with and adaptable to all sorts of other ingredients, herbs and spicings. This colourful and hearty soup, adapted from Canadian Living, takes very little time to prepare and cook, and is a tasty way to warm and fill the belly on a cool day.

I'm sending this along to Maninas for her monthly event, Eating with the Seasons.

Red Bean and Squash Soup

3/4 cup dried red kidney beans
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced or crushed
1 teaspoon dried basil
4 cups vegetable stock
1 medium acorn or other winter squash (about 1 pound), peeled, seeded and cubed
1 tomato, chopped
1 green bell pepper, seeded and chopped
3/4 cup frozen corn
1/2 teaspoon sea salt, or to taste
fresh ground black pepper

Rinse the kidney beans under running water and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. The following day, drain the beans and add to a medium saucepan. Cover again with several inches of fresh water and bring to a boil. Reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours or until the beans are tender but not falling apart. Drain and set aside.

Heat a large saucepan or soup pot over medium heat. When hot, add the olive oil, wait a few moments, then swirl around to coat the pan. Toss in the onion, garlic and basil, and sauté for 5 minutes or until the onion is softened. Add the kidney beans, vegetable stock, squash and tomato, raise the heat and bring to a boil. Reduce the heat to low and simmer uncovered until the squash is tender about 10 minutes. Now add the green pepper and corn and cook for a few minutes to heat the vegetables. Season with salt and plenty of fresh ground black pepper.

Serve hot, with fresh bread or a grain on the side. Serves 6 to 8.

Another winter squash idea you might enjoy:

Sweet potato squash soup with pinto beans and chard