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Author Notes: This recipe was inspired by a pumpkin and white bean soup from the Greens cookbook. I created it for an heirloom bean variety called Dutch bullets, which are similar to adzuki beans: both are small, round, meaty beans that hold their integrity well when cooked and thus add a nice texture contrast to a creamy squash soup. The squash is roasted with herbs, a la Jamie Oliver. The slight bitterness of the kohlrabi in the vegetable puree helps balance the sweetness of the squash, as does a splash of vinegar when serving. —Fairmount_market
- 1 cup dried adzuki beans, rinsed
- 1 delicata squash
- 4 cups chicken or vegetable stock
- 1 small kohlrabi
- 2 carrots
- 1 onion
- 2 cloves garlic
- olive oil
- 1 teaspoon fennel seeds
- 1 teaspoon herbs de Provence
- 1/4 teaspoon red pepper flakes
- a few sprigs of fresh thyme
- salt and pepper to tast
- a drizzle of red wine vinegar
- Prepare the beans. If you like, presoak them for several hours and change the water. Then simmer them in about 2 cups of water with a few springs of thyme on very low heat until soft, about 1-2 hours, depending on the dryness of the beans. Discard the thyme stems and salt to taste.
- Halve squash and scoop out seeds and pulp into a sauce pan with 4 cups of chicken stock. Simmer over low heat for about 20 minutes. Brush squash quarters with olive oil and sprinkle over fennel seeds, herbs de Provence, and red pepper flakes. Roast in an oven at 450 degrees until they start to brown a little and are soft through, about 25 minutes. When cool enough to handle, scoop the roasted squash from the skin.
- Peel and chop the onion, carrots, kohlrabi, and garlic. Saute in olive oil in a large pot until very soft and glassy. Strain the squash stock into the pot and add the roasted squash. Simmer on low heat until the vegetables are very soft. Puree with an immersion blender until smooth. Add the cooked beans with their liquid. Simmer for a few more minutes to meld the flavors and add salt and pepper to taste. Serve with a drizzle of red wine vinegar.
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