It has been colder than normal here and Mr. Ryan ended up coming down with the flu. The healing power of soup to the rescue!
This is an adaptation of a recipe a friend made for us from Serious Eats. Since we are on the vegetarian track this was a great way to still enjoy this hearty winter soup!
– 1 medium butternut squash, peeled and cut into medium dice (Check out Simply Eats for the best way to dice this thing – it took me 40 minutes!)
– 1 medium yellow onion, cut into medium dice
– 2 cans of white beans (I used Cannellini)
– 2 tablespoons olive oil
– Salt and pepper to taste
– 4 cups low-sodium vegetable broth (I like to use Better than Bouillon)
– 1/4 teaspoon (heaping) ground cumin
– 1/4 teaspoon (heaping) ground coriander
– 1 teaspoon (heaping) fresh grated ginger (or powdered) — this was an excellent suggestion from my friend
– 2 tablespoons fresh squeezed lemon juice
1. Put your oven rack in the middle position and preheat the oven to 425°F. Place the squash and onion on a large baking sheet in a single layer. Then, drizzle with the olive oil, salt, and pepper. Toss to coat and roast until the chicken is cooked through and squash is tender, about 30 – 35 minutes.
2. Combine the squash, onions, and vegetable broth in a medium pot. Add the cumin, coriander and ginger and bring to a simmer. With a potato masher or wooden spoon, mash up the soup (you want it to still be somewhat chunky). Now, add the lemon juice. Add the beans, then season to taste with salt, pepper, and/or lemon juice.
3. Serve it up!