Gardening is a favorite hobby of mine. Every year, in April I plant flowers, herbs and few vegetables in containers and ground. It’s fun to see the vegetables and herbs grow, and then become part of home-cooked meals. This year for the first time I grew green acorn squash (just one plant) but it turned out to be a different type with white flesh and off white skin. I googled “white squashes” and discovered that it was white acorn squash. It has really tough skin but sweet flesh. Just like other winter squashes it is delicious simply roasted. However, you can’t eat the skin even after roasting.
I already have roasted squash recipe on the blog so, I thought I’d share a soup using this white acorn squash. This scrumptious soup makes it easy to say good-bye to summer and hello to cozy, cool weather dinners. It’s full of nourishing ingredients : black beans, squash, carrots, celery, and coconut milk for a creamy backdrop, and tamarind for a sour kick and depth. For spices I’ve used cumin, ginger, black pepper and red chili powder. The flavors meld perfectly and this is a soup that will definitely warm you up during a cold front. I wasn’t really planning to add in the coconut milk but it really complements the heat and acidity and adds a richness to the texture of soup.
I am not saying anything further, here is the recipe for you all. Enjoy!
Hearty soup that features white acorn squash, black beans and vegetables. Perfect for a delicious lunch or light dinner on cold autumn evenings
Ingredients
- 4 cups white acorn squash ( cut into 3/4" pieces )
- 1 cup sliced carrot (1/4" thick half-moons)
- 3/4 cup sliced celery (1/4" thick half-moons)
- 1 cup chopped onion
- A knob of ginger, chopped
- 1 can black beans, drained and rinsed
- 1 cup coconut milk
- 4-5 cups water or vegetable broth
- 1/4 tsp red chili powder
- 2 tsp cumin powder
- 1 tsp black pepper
- Salt according to your taste
- 40 g tamarind soaked in 1 cup water
- 2 tbsp olive or coconut oil
- 1 tbsp fresh thyme
Instructions
- First pour hot water over tamarind in a small bowl and set aside.
- Heat up a pot or Dutch oven with oil, then add onions, and cook, stirring occasionally, until soft and translucent, and just beginning to brown. Add the ginger, and cook for another minute or two.
- Then add celery, carrots, squash, thyme and water or broth. Season with salt, red chili powder and pepper. Stir to combine.
- Cover, and bring the stock just to a boil, then turn the heat down to low, and let simmer for about 20 minutes.
- By this time tamarind should have soaked enough to squeeze out the pulp and retain a thick tamarind solution. Discard the fibers and seeds.
- Add tamarind solution , coconut milk, cumin powder and black beans, and continue to cook for 5 minutes or until the vegetables are soft.
- Taste for seasoning, then serve warm. Enjoy!
Notes
If you can’t find white acorn squash sub in any winter squash instead.
I am bringing this black bean and winter squash soup to the linky #cookblogshare hosted by Lesley at Lost in Food.
angiesrecipes
I have never had a white acorn squash…so beautiful! The soup must have tasted wonderfully delicious!
Alida@mylittleitaliankitchen.com
Your soup is making my mouth water. I love making soup with squash, so creamy!
Laura
Balvinder, I love these flavors! And I’ve never seen nor heard of a white acorn squash, but it sounds tasty! I also like that you added beans. I find myself adding them to many dishes these days, for the extra protein and fiber. Thanks for the recipe!
Juliana
Oh, what a pretty squash…I too love gardening…and can imagine the surprised look when this white acorn squash showed up.
Soup is perfect, specially now that the weather is cold. Looks super delicious and comforting.
Have a wonderful week ahead Balvinder!
Tarnjit
The soup looks comforting and ideal for a cozy fireplace kind of dinner. Nutritious and yummy! Thanks for sharing. I am always inspired by your creative concoctions!
Judee
This sounds like such a delicious soup and hearty too. Love all the spices. Thanks for sharing
Denise
My family loves anything with black beans. Your soup looks so comforting and delicious that I will have to try it!
sherry
i like the spices you’ve used balvinder, and the black beans. sooo good for you too! cheers sherry
Easyfoodsmith
The tamarind touch is wonderful addition to this coconut based soup. It must have beautifully brought all the flavors together.
John / Kitchen Riffs
We’re eating a lot of soup at the moment — at least once a week, usually twice. Love the combo of winter squash and beans. Black beans are always a nice touch. Neat recipe — thanks.
Kelly | Foodtasia
Balvinder, I love seeing your vegetable plants. It’s so inspiring to grow my own! Love all the flavors in this soup. So cozy and comforting!
evi erlinda
This soup looks so droolworthy.