Create a culinary masterpiece by ladling Black Bean Soup and Butternut Squash Soup in one bowl simultaneously. The appealing contrast in color of bright gold and shinny black is surpassed only by the contrast of spiciness found in the black beans and the natural sweetness of the butternut squash. It's equally fun to watch guest sit in awe and confusion as they wonder how you were able to make the presentation and how to eat this magnificent combination.
The soup is served with a dollop of Red Pepper Purée, to create an eclipse of the sun.
Makes 1 serving
- 1/2 cup Black Bean Soup
- 1/2 cup Butternut Squash Soup
- 1 tablespoon Red Pepper Purée
Simultaneously ladle both soups into opposite sides of a bowl. Spoon the pepper purée into center. Using a wooden skewer, pull pepper purée into the bean soup to resemble the sun.
Per serving:
Calories 160; Protein 7g; Total Fat 1g; Saturated Fat 0g; Carbohydrates 34g Dietary Fiber 10g; Cholesterol 0g; Sodium 250mg
First Soup: Black Bean Soup
Hearty, satisfying, and complex, aromatics and chiles make this soup a classic in Latin and southwestern-style food. I prefer to strain the soup and use the bean and vegetable pulp as a delicious dip or spread.
Makes 5 (1-cup) servings
- 1/4 teaspoon extra-virgin olive oil
- 1/2 cup diced yellow onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 1 teaspoon minced garlic
- 3 cups black turtle beans (2 [15-ounce] cans, drained and rinsed)
- 1 tablespoon chopped jalapeno chile (with seeds)
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 4 cups Vegetable Stock (page 000)
- 1/4 cup chili sauce
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Heat the olive oil in a medium stockpot over medium-high heat. Add the onion, celery, carrot, garlic, and beans. Cook until the onion has softened, about 2 minutes. Add the jalapeño, bay leaf, thyme, cumin, and coriander. Cook 1 minute. Add the stock and chili sauce and bring to a boil. Reduce heat and simmer for 30 minutes. Stir in the cilantro, salt, and pepper.
Carefully ladle the soup into a blender. Blend the soup until puréed and smooth. Strain the soup through a fine mesh strainer or a colander lined with cheesecloth to remove any bean pulp.
Return the strained soup to a pan and heat over low heat. Adjust the seasoning with additional salt and pepper. You may need to add a little more stock or water to the soup for a creamy consistency if the soup is too thick
Per serving:
Calories 200; Protein 11g; Total Fat 1.5g; Saturated Fat 0g; Carbohydrates 37g; Dietary Fiber 11g; Cholesterol 0mg; Sodium 160mg
Second Soup: Butternut Squash Soup
This wonderfully sweet fall vegetable should be a staple in every kitchen. Although it has high sugar content, butternut squash is a healthful carbohydrate. If you are able to locate whole nutmeg, grate some on top for an aromatic and delicious flavor that will warm up the winter.
Makes 5 (1-cup) servings
- 1/4 teaspoon extra-virgin olive oil
- 4 to 5 cups diced, peeled butternut squash
- 1 cup chopped yellow onion (about 1 large)
- 1 cup chopped celery
- 1 bay leaf
- 2 tablespoons minced fresh oregano
- 1/4 teaspoon ground nutmeg
- 4 cups Vegetable Stock
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Heat the olive oil in a medium stockpot over medium heat. Add the squash, onion, and celery and cook until the onion has softened, about 2 minutes. Add the bay leaf, oregano, nutmeg, salt, and pepper. Cook for 2 minutes. Add enough of the stock to cover the vegetables and bring to a boil. Reduce heat and simmer until squash is very soft, 20 to 25 minutes.
Carefully ladle the soup into a blender. Blend the soup until puréed and smooth. Strain through a fine mesh strainer or a colander lined with cheesecloth to remove any squash pulp.
Return strained soup to a pan and heat low heat. Adjust the seasoning with additional salt, pepper, and nutmeg if needed. You may need to add a little more stock or water to the soup for a creamy consistency if the soup is too thick.
Per serving:
Calories 120; Protein 3g; Total Fat 1g; Saturated Fat 0g; Carbohydrates 30g; Dietary Fiber 8g; Cholesterol 0mg; Sodium 290mg
