This is a cheerful soup with bright bits of butternut squash, mushrooms, red bell pepper, red jalapeno, poblano pepper, tomatoes and corn, each making a distinct contribution, but mingling amiably in a hot and sweet vegetable stock. I call this soup "new world" because all the primary ingredients (including the cranberry juice) are vegetables and fruits that were not seen elsewhere until after the arrival of Columbus. (However, it is really a global soup b/c all of the foundation ingredients and flavors - onion, garlic, sage, black pepper, olives for the olive oil, soybeans for the soy sauce, and grapes for balsamic vinegar - originated in Europe or Asia.) I use a bean stock for this - it is the cooking liquid produced by cooking well-soaked dried white beans in water to cover along with half an onion, a chunk of carrot, a couple of garlic cloves, a few black peppercorns, a bay leaf, and a tablespoon of olive oil, until tender, about 1 hour; reserve the beans for another use. —friendlyoaks
crimini mushrooms, chunked
cloves garlic, minced
vegetable broth (or water)
butternut squash, in 1/2" cubes
poblano peppers, stemmed, seeded and chopped
red bell pepper, stemmed, seeded and chopped
pickled red jalapeno (from a jar or can)
sweetened cranberry juice
1 28- ounces
can diced tomatoes (don't drain)
ground black pepper
In This Recipe
Saute the mushrooms in heated olive oil until they become brown and crisp.
Add the onion and cook until it starts to soften. Stir in the garlic for an additional minute of cooking.
Add soy sauce, broth, squash, bell, jalapeno and poblano peppers, cranberry juice, tomatoes, and sage, with salt and black pepper. Stir. Bring to a boil, then reduce heat. Cook over medium ehat for 30-40 minutes until the squash is tender.
Season with balsamic vinegar and seasoned salt. Serve hot.