Sunday, November 17, 2013

Roasted Buttercup Squash & Black Bean Soup for #SundaySupper {#Dairyfree}

Sunday Supper Movement
Welcome to #SundaySupper I have been sitting out the last couple of weeks but today I am back and the theme this week is Squashin' Winter!  You know it is all about winter squash, the beauties that you  now find all over on farmer markets, produce shops, and in your CSA box.    This year I have been getting very excited about winter squash and not just because we are receiving lots of them with our CSA {sadly this is the last month for 2013} but also because of my friend Heather.  Heather a.k.a. girlichef loves winter squash and so it is no surprise that she is hosting today's fantastic event.  Thank you so much!!!

Now, if you are not - yet - a winter squash person I am sure that today's event will change your mind.  Seriously, the line-up is incredible.  There are breads, soups, stews, sandwiches, sides, salads, desserts...amazing.

Today I bring you a soup - this soup is not just a soup, but an entire meal.  It was a big hit in this house, and not just because of the crispy tortilla and avocado topping...

Roasted Buttercup Squash & Black Bean Soup
  • 2 Tb Olive Oil {or a little more}
  • 1 onion, sliced
  • 4 garlic cloves, minced
  • 3/4 lb bulk sage sausage
  • 2-1/2 C Buttercup Squash 
  • 2 Tb Chili Powder
  • 1 dried whole cayenne pepper
  • 2-1/2 C black beans soaked overnight, or quick soaked {you can also used canned beans}
  • 5 - 6 C of water
  • 4 Tb Cider Vinegar
  • 2 Tsp. Maple Syrup
  • Salt to taste
  • 8 corn tortillas cut into strips and fried to a crisp in some oil {Topping}
  • 1 avocado sliced  {Topping}
*** Preheat oven to 350F
  1. In a large dutch oven heat the olive oil and when hot add onions together with the garlic. Be careful that they do not brown. 
  2. Sautee until they get soft, then add the sage sausage.  Stir carefully and cook until sausage it cooked through.  
  3. Add the squash together with the chili power and sautee for a couple of minutes until the the squash is coated with the chili powder.
  4. Add beans and water.  Stir everything up.  Bring to a simmer on the stove, add the dried whole cayenne pepper then cover and transfer pot to the oven.
  5. Check after 60 minutes and add more water if necessary. Cover and leave in oven for at least another 30 minutes.  
  6. When the beans are soft, remove from the oven and immediately add Cider Vinegar as well as Maple Syrup.  Carefully stir it into the soup.
  7. Add salt to taste - The soup is done :)
  8. Cut corn tortillas into strips, and heat up some oil in a frying pan.  When the oil is hot, fry the tortillas until they are crisp.
Serve the soup topped with tortilla strips, and avocado.  Enjoy!

Now, check out the rest of the amazing Squashin' Winter dishes the rest of the #SundaySupper team brings today...

Breakfasts and Breads
Appetizers, Starters, and Condiments
Soups, Sandwiches, and Salads
Main Dishes
Side Dishes
Wine Pairing Recommendations for Squashin' Winter #SundaySupper from Enofylz Wine Blog

  Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


Related Posts Plugin for WordPress, Blogger...