Thursday, October 6, 2011

Autumn is my favorite- Soup season!

Now that the weather has changed to a lovely pallid hue and I've pushed every bit of summer I could get my hands on into jars to bring sunshine into my winter, it's time to turn on the oven and leave it on.
This is the time of year I dream of having an AGA, buy a cord of wood and hunker down indoors (okay, there's an occasional rain soaked hike).
Soup season officially started today with a little pot of Three Sisters- white bean, corn and squash. Shared with another mom and three pre-schoolers in the midst of games involving every pillow in the house thrown on the living room floor and something to do with mermaids and magic crystals.
Here's the recipe. I hope to be posting more soups, soon. Or at least cooking them!

Three Sisters Soup
2 ears corn, husks still on
2 lb kabocha squash
1 cup cannellini beans
1 bay leaf
3 T olive oil
1 medium onion, chopped
2 garlic cloves, coarsely chopped
1 T kosher salt
a few grinds of fresh pepper

Preheat oven to 400°
Put the beans into a 1 quart tight sealing pot and fill with water to cover by 2". Add in 1 T olive oil and bay leaf.
Place this and the kabocha squash in the oven for an hour. In the last 30 minutes, toss the corn in as well.
Once it is cool enough to handle, cut the squash in half, scoop out and discard seeds, then scoop out the flesh and set aside.
Remove the kernels from the corn cobs and scrape them with the dull side of the knife to remove the rest of the pulp. Set all of this aside.
In a large stockpot, heat the remaining 2 T olive oil. Add the onions and garlic and saute over medium heat until softened. Then toss in the corn, squash and beans, plus the salt. Fill with water  to cover plus 2". Bring up to a gentle boil then reduce heat and simmer for 30 minutes.
Correct seasonings and serve with crusty bread and kale salad.

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