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Author Notes: Heirloom Anasazi beans are available at many specialty stores or can be ordered online. If you have trouble finding this particular bean, which is richer and meatier than a pinto, pinto beans are an easy substitute. The butternut squash adds some sweet nuttiness and the kale holds up well. Turmeric and cayenne add spice and lots of flavor. —ShannonConnealy
- 3 pounds butternut squash, peeled, seeded and diced
- 1 pound anasazi beans, soaked overnight and rinsed and drained
- 1 bunch dinosaur kale, ribs removed, and chopped
- 1 yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 1/2 teaspoons turmeric
- 1 teaspoon cayenne
- 1 teaspoon chopped fresh thyme
- salt and pepper, to taste
- 6 cups water
- 5 garlic cloves, diced
- 1 loaf french bread
- 6 ounces gruyere cheese, grated
- Saute the onion, celery and carrot, until onions are translucent over medium high heat. Add garlic, stirring until fragrant. Season with cayenne and turmeric. Add soaked and drained beans, and 6 c. water. Bring to boil. When water is boiling, reduce heat to low and simmer for 1 1/2 hours.
- Preheat oven to 400. While beans boil, toss butternut squash with olive oil, season with salt and pepper and fresh thyme, and spread out on rimmed baking sheet lined with foil. Cook butternut squash for 20 minutes, tossing once at 10 minutes for an even roast.
- When beans are tender, season to taste with salt and pepper. Combine roasted butternut squash and the kale, and cook 5 minutes, until kale brightens and loses some chew.
- Slice bread, and line on baking sheet and divide cheese between them. Bake croutons at 400 until cheese is bubbly, about 10 minutes.
- Divide soup into bowls and top with gruyere crouton.