"Mid-week meals" are what I like to call those quick and easy recipes I use to cope with weekday hustle and bustle at a minimum of bother but with an abundance of taste and nutrition at the same time. This colorful soup is packed with the comfort, goodness and flavors of fall harvest vegetables and takes hardly any time or effort to prepare and cook, especially if you boil the beans ahead of time. Served with a grain or fresh bread on the side, it's a complete wholesome and satisfying meal that will look lovely on the table besides … which makes it a natural choice for my contribution to this month's No Crouton Required challenge of hearty vegetarian soups.
You can use any small to medium size winter squash in this soup, but the long, narrow yellow-and-green sweet potato squash — also known as delicata squash — adds a gentle sweetness that blends especially nicely with the garlic and chilies in this soup. Easy to peel and seed, and with very little loose flesh to scoop out, sweet potato squash is also a delight to work with … definitely a squash to look out for.
|Sweet Potato Squash Soup with Pinto Beans and Chard|
|Recipe by Lisa Turner|
Adapted from Eating Well
Published on October 16, 2008
Simple and comforting, this colorful and nourishing pinto bean soup with sweet delicata squash, green chard and carrots is packed with wholesome goodness