Squash soups are often creamy, pureed appetizers; good, but not enough to fill you up. But this traditional chilean bean soup combines squash with hearty ingredients to make it a fall lunch (or dinner) staple.
Bean and Squash Soup (Traditional Chilean Bean Soup)
2 tablespoons of olive oil
2 chopped onions
3 cloves of garlic, minced
2 tablespoons of paprika
1 chopped tomato
2 cups of water
1 cup of vegetable stock
Pumpkin, peeled and chopped into chunks (butternut squash works well)
3 cups of cranberry or white beans, cooked and rinsed
Salt and pepper to taste
2 cups of corn, fresh or frozen
Fresh basil, chopped, 2 to 3 tablespoons
1. Prepare the beans by soaking them in boiled water for 1 hour.
2. Sauté onions until translucent. Stir in the garlic and paprika and sauté for 2 minutes.
3. Add chopped tomatoes and cook for another 4 minutes. Add the stock, water, squash, carrots, beans, salt and pepper. Bring to a boil, reduce heat to low. Simmer for 15-20 minutes. Make sure that the squash is cooked through.
4. Make a paste with the corn and the basil using a blender.
5. Add the corn paste to the pot. Simmer another 10 minutes, or until the corn is cooked.
Photo: Maite Arbildua