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 fiber, 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 colorful 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.
|Red Bean and Squash Soup|
|Recipe by Lisa Turner|
Adapted from Canadian Living
Published on November 13, 2008
Simple and delicious red kidney bean and winter squash soup — colorful, hearty and nourishing in the cold weather months
Another winter squash idea you might enjoy:
Sweet potato squash soup with pinto beans and chard