This soup started out as a Stuffed Squash recipe I was developing. I had a lot of leftover filling and, as it was on the bland side, knew we weren’t going to eat it. But as regular readers may know – I HATE waste!!! There was no way I was going to throw it out.
So, I put on my thinking cap. The filling was a mixture of butternut squash, mushrooms, chickpeas, rice, dried cranberries, pecans, and a shallot. An omelette was my first thought…but, no.
Then it occurred to me – SOUP! One can of whole tomatoes, tomato sauce, and an onion later I had an amazing dinner. The result was a delightful blend of textures and flavors.
When life sends you lemons, make lemonade.
STUFFED SQUASH SOUP – makes about 10 cups
- 1 small butternut squash
- 1/2 cup uncooked rice (I use Trader Joe’s 3 Rice Medley)
- 1½ T olive oil
- 1 cup chopped onions
- 1 large shallot, chopped
- 1 T pressed garlic
- 8 oz mushrooms, chopped
- 1 tsp kosher salt (or 1/2 tsp table salt)
- 1/2 tsp ground black pepper
- 15 oz can garbanzo beans (chickpeas), drained
- 1 cup dried cranberries
- 3/4 cup chopped pecans, toasted
- 1 tsp dried thyme
- 28 oz can whole tomatoes, chopped
- 15 oz can tomato sauce
- 1½ cups water
- 1 cup cilantro, chopped
Preheat oven to 375º Fahrenheit.
Wash and dry the butternut squash. You’re going to need to cut it in half lengthwise. In order to prevent injury, soften the squash a bit by microwaving it for 3 minutes ONLY. (You don’t need to pierce it.) Turn it over and zap it for another 30 seconds. Slice it in half lengthwise and place halves cut side down on a rimmed cookie sheet. Bake in 375º F oven for about 25 minutes – until flesh can be pierced with a knife. 
Let cool enough to handle. Scrape out and discard seeds and fibers. Cut into 1/2″ slices, then cut away the peel. Cut flesh into 1/2″ cubes. 
While squash is cooking, cook the rice.
In a Dutch oven, heat the oil over a medium flame. Add in onions and cook for 4 minutes, stirring often. 
Add in shallot, garlic, mushrooms, salt, and pepper. Cook for 5 minutes over medium/high flame, stirring often. 
Add in squash, rice, garbanzo beans, cranberries, pecans, thyme, chopped tomatoes and it’s juice, tomato sauce, and water. Bring to boil, then reduce heat to maintain a simmer for 15 minutes, uncovered.
Stir in cilantro, adjust seasoning if needed, and serve.
It’s autumn – that time of year when the days get shorter, the air a little brisker, and the markets display all kinds and colors of winter squash. While, of course, we appreciate them for their beauty – and sometimes cuteness – they’re actually edible, delicious, and filled with nutrients and fiber.
Add in the seeds and fibers. Sauté another 4 minutes on medium. 
Add in the water and salt, bringing to a boil. 
While liquid is heating, slice the squash (unpeeled) into chunks. Place them cut side down on a steamer basket. 
When the liquid has come to a boil, drop in the steamer basket and cover. Decrease flame to maintain a simmer. Simmer for 30 minutes. Remove basket from liquid, letting squash cool enough to handle.
Once squash is cooled, scrap squash from its peel, discarding peel. Put squash into a blender and add enough of the liquid to purèe squash. (Depending on the size of your blender, you may have to do this in batches.) 
Empty purèe into the now-empty stockpot. Add in brown sugar and cream. Heat over medium to just before boiling. Taste for seasoning.
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