The one thing the autumn season certainly does well: is that it gently encourages some of us to make soup in our homes, including mine. I have to say though, with the weather particularly in the central belt of Scotland being pretty much wet, grotty and overcast - all year - soup has been featuring on my menu almost every week, but on the plus side, they have all been varied and very different reflecting the seasons.
This one is made with sun gold, buttery Butternut Squash and soft black and brown beans; enhanced further with cumin seeds and Jalapeño peppers.
I would like to say that the soup remained this beautiful golden colour, but once the black beans were blitzed in the food processor, it became earthy in colour (see below) - the flavour was still awesome. I did save some black beans as garnish, but they sunk as I took the photograph. I have to say the pickled Jalapeño peppers really makes a difference to the soup, so don't go omitting it. Its pickly warmth lifts the soup and makes you feel all warm and happy inside, well it did me (then again I am easily pleased). If you like the sound of this soup my Chilli Spiked Roasted Pumpkin Soup may also appeal to your senses - click here.
I am sharing a bowl of this soup with Deb of Kahakai Kitchen for this week’s Souper (Soup, Salad and Sammies) Sundays; and to No Croutons Required October challenge to create either a soup or salad incorporating Squashes. NCR is alternately hosted between Lisa or Jacqueline of Tinned Tomatoes, who is this months host.
1 large butternut squash
2 tablespoon olive or vegetable oil
1 large onion, sliced
1 large carrot, grated
2 celery stalks, sliced
1 tablespoons cumin seeds, toasted and ground
1½ pints vegetable stock
1 x 400g tinned black beans, drained and rinsed
2 tablespoons pickled Jalapeño peppers, minced plus extra for garnish
Salt to taste
Cut the squash in half, scrape out the seeds and chop into cubes. Coat with a tablespoon of oil and roast int he oven for 45 minutes to 1 hour, or until it is soft. Set aside.
In a wide pan, heat 1 tablespoon olive oil, add the onions and a pinch of salt and saute over medium heat, stirring often until the onions begin to soften. Then stir in the carrots, celery and cook until all the vegetables are tender. Add the cumin, roasted squash, the black beans and the vegetable stock and simmer for a few minutes. Then turn of the heat and allow to cool. Then puree the soup along with the minced Jalapeño peppers until it is smooth. Taste and adjust seasoning if necessary. Reheat gently. Serve the soup hot, garnished with additional pickled Jalapeño peppers if you so wish.