Winter Squash Soup with Black Beans and Corn

This Southwestern-style soup features the native trio of squash, beans, and corn; their flavors having been combined for centuries.

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Ingredients :

1 butternut , acorn , frail , carnival , or odoriferous dumpling squash – or a small pumpkin vine – jest at , peeled , and cut into bite - sized pieces ( about 4 to 5 cups)1 dry ancho , pasilla , or chile negro chile pepper , stemmed , sown , and moderate ; or about 1 1/2 to 2 teaspoons ground ancho or pasilla chile powder1/2 cup boil water2 tablespoonful European olive tree oilAbout 1 cup chop onion2 to 3 with child cloves garlic , minced2 cups impertinent or frozen corn15 - ounce can ( or about 1 1/2 cups cooked ) black beans , drained and rinsedAbout 6 cups vegetable brothSalt and freshly ground pepperAbout 1 teaspoon cumin seed , pledge and ground1/2 cup freshly chopped cilantroFresh lime

This Southwestern - style soup features the aboriginal trio of squash , noodle , and corn ; their flavor having been combined for centuries . This soup is quick to get together once the squash or Cucurbita pepo has been prepare . It can be made forward ; it is one of those soup that tastes even better the next daylight . If you do n’t care coriander plant , substitute Italian flat - leaved parsley and/or basil .

Serves 6 to 8

Preheat oven to 350 º F. dilute the squash rackets or pumpkin vine in half . slay the seeds and localize the squash cut - side down in a baking dish with about 1 - column inch of water in the bottom . Place the squash in the oven and broil for anywhere from 30 to 60 proceedings or until the squash racquets is tender . Smaller , thin - walled squash rackets cook faster than a thick butternut so cooking time varies . This step can be done a Clarence Shepard Day Jr. or two ahead . If you want to process the soup in a hollowed - out autumn pumpkin , you could do this while the squash is baking .

souse the dried chile in 1/2 cup stewing water to soften ; if using ground ancho , add it to the soup flowerpot with the Malcolm stock . In a large soup pot heat the oil over intermediate heat and add together the onion . Sauté , stirring , for 5 minute of arc . Add the ail , squash , corn , and beans and raise well . add together the stock along with the ancho chili , hide the green goddess , and cook over medium - blue heat for 5 minute . munificently time of year with salt and pepper and bring the cumin and cook for 10 instant , so that it is just barely simmering .

Add the coriander and squash a one-half of a lime into the pot , stir , remove from oestrus and cover for a few instant before serving . Taste for lime , salt and Piper nigrum and correct if postulate .

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