This soup is a bit different because you serve it over couscous to give a unique texture. I like how you can make it in the crockpot. I like dry beans so I pull them out and soak them overnight and use 1 cup cannellini beans and 1 cup soaked chickpeas (garbanzo beans.)
Squash
and Bean Soup
- 1 tsp ground coriander
- 1 piece fresh ginger
- kosher salt
- Pepper
- 1 small onion
- 1 small butternut squash
- 2 clove garlic
- 6 sprigs fresh thyme
- 1/2 cup couscous
- 1/4 cup dried apricots
- 1/4 cup roasted pistachios
- 1 scallion
- 1/4 cup fresh flat-leaf parsley
- 1 can cannellini beans
- 1 can chickpeas
DIRECTIONS
1. In a 5- to 6-quart slow cooker, whisk together
the coriander, ginger, 2 cups water, 1 teaspoon salt and 1/2 teaspoon pepper.
Add the onion, squash, garlic, and thyme and cook, covered, until the squash is
tender, 3 hours on high or 5 hours on low.
2. Twenty minutes before serving, place the
couscous in a medium bowl. Add 1 1/4 cups hot tap water, cover and let sit for
15 minutes. Fluff with a fork and fold in the apricots, pistachios, scallion,
parsley, and 1/4 teaspoon each salt and pepper.
3. In a medium bowl, mash half the cannellini
beans with a fork until fairly smooth. If the slow cooker is on low, turn it to
high and stir in the mashed beans, then add the remaining beans and chickpeas
and cook until heated through, about 3 minutes. Ladle the soup into bowls and
top with the couscous mixture.
RECIPE THEME
The themes are:
December 2020 - Turkey Recipes (TurkDec)
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