Curried black beans and roasted squash soup with meatballs |
This is a lazy weekend soup that takes a bit of time but not overly complicated. There are a few steps to complete at your leisure - roast the squash, make the meatballs, prepare the soup base. The process can be speeded up, if you're pressed for time. The soup cones out spicy and flavorful - a filling winter soup.
To speed up the process, brown the meat along with the onions and boil the squash when preparing the soup base, instead of roasting the squash.
Either way, I think you'll be pleased.
Ingredients:
one smallish squash
2 tsp of olive oil
salt and pepper
1 pound of ground meat
1 tsp of minced garlic
2 tsp of olive oil
squirt of lemon juice
salt and pepper
1 finely chopped onion
1/2 cup salsa or a chicken-stock cube - something to flavor the soup base
1 can black beans, drained and rinsed
1 tsp cumin seeds
chili powder or cayenne to taste
1 tsp curry powder
1. Preheat oven to medium high about 400F.
2. For the roasted squash: peel, clean out inside, and chop into small cubes.
Smallish butternut squash |
peel and clean |
Squash tossed with olive oil, salt and pepper-ready for the oven |
4. Roast squash in oven for 30-40 minutes until soft, crispy and cooked through. Put aside.
Roasted squash |
38 meatballs on parade |
6. Heat a nonstick pan over medium heat and spray with nonstick spray. Fry meatballs in batches until brown and set aside.
meatballs browning in a non-stick pan |
meatballs and squash waiting for their cue |
whole wheat dinner rolls, just out of the oven |
8. Slowly brown onion in the oil.
9. Add the cumin, chili powder, curry powder, and salsa and fry till fragrant.
onion, spices, and salsa |
soup base |
12. Add the drained black beans and roasted squash.
13. When hot, taste, and season with a bit more chili and curry powder, salt, and pepper.
This makes 6 filling 1 1/2 cup servings of soup |
Astrid
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