Thursday, September 30, 2010

Minestrone in Roasted Acorn Squash

What's better than hearty soup in a bowl you can eat as well? Nothing!

Cannellinni beans, carrots, green beans and red potatoes in a roasted tomato broth, simmered with fresh thyme and served in a sweet, roasted acorn squash.


2 tbl extra virgin olive oil
1 white onion, small dice
1 carrot, small dice
1 celery stalk, small dice
2 small red potatoes, medium dice
3 garlic cloves, minced
1 cup chopped chanterelles
2 tbl fresh chopped thyme
1 tbl sea salt
1 tbl pepper
1 tsp red pepper flakes
1 tbl dried rosemary, crushed
1 cup green beans, cut into 1/2" pieces
1-15oz can cannellini beans, drained and rinsed
1-15oz can fire roasted tomatoes
4 cups vegetable broth
4 cups water

2 acorn squash
1/4 cup extra virgin olive oil
1/4 cup maple syrup
1 tsp sea salt
1 tsp pepper
1 tsp dried thyme

Preheat the oven to 450. Line a baking sheet with foil. Cut the acorn squash in half. Cut the bottoms of each of the squash off a bit to make the squash sit flat. Spoon out the guts and seeds on the inside. Drizzle all 4 halves with olive oil and maple syrup. Sprinkle evenly with salt, pepper and thyme. Roast for 30 minutes.

In a large stock pot, heat the oil over medium heat and saute the onions until soft and translucent, about 4 minutes. Add the carrots, celery and potatoes and cook until they start to soften, 10 minutes. Add the garlic, chanterelles and thyme and saute until the garlic is fragrant, 4 minutes. Add salt, pepper, red pepper flakes, rosemary and green beans and toss to coat. Cook 4 more minutes. Add the beans, tomatoes, broth and water, scraping the bottom of the pot to release the flavors that have stuck to the bottom. Bring to a boil, then reduce the heat and simmer for 30 minutes. Taste to season for more salt or pepper.

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