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Curried Butternut, Black Bean and Spinach Soup

By Eliot, on December 30th, 2017

During the holidays, we hosted lots of family and numerous family meals.   We had our traditional Bœuf Bourguignon  before we opened presents.   I made a chili sauce for tamales (frozen—not homemade—didn’t try to tackle that), turned the leftover chili sauce into  chili-with-beans, and also made a white chili for a different family gathering.   A couple of Holiday Hero sandwiches made the mix as well.

Lots and lots of eating.  What are the holidays for if not that?

I whipped up this delicious soup with what was on hand for an impromptu lunch.

 

Curried Butternut, Black Bean and Spinach Soup

Based on Ahmed Obo’s Curried Black Bean and Butternut Squash Stew

Modified with what was on hand.  I threw in some spinach/kale mix and used canned tomatoes and added pepitas.

Ingredients

  • 3 T. canola oil
  • 1 large yellow onion, diced
  • 1 T. dried ginger (Fresh will work as well.)
  • 2 large cloves garlic, minced
  • 1 1/2 T. curry powder
  • 1 T. ground coriander
  • 1 T. cumin
  • 1 T. ground ginger
  • 1 T. dried thyme (1 t. fresh thyme)
  • 2 T. tomato paste
  • 1 (28 oz.) can plum tomatoes
  • 1 (15 oz.) can black beans
  • 2 “handfuls” spinach or kale (or combination)
  • 4 c. chicken stock
  • 1 medium butternut squash (previously roasted)
  • 1 (14 oz.) can lite coconut milk
  • 2 T. red wine
  • 2 T. balsamic vinegar
  • sea salt and fresh ground black pepper
  • cooked brown rice (optional)
  • seasoned roasted pepitas (optional)

Instructions

  1. In a  soup pot, warm oil over medium heat. Stir in onions, ginger, and garlic, and saute them until soft, about 5–8 minutes. Add dried spices and continue stirring 3 or 4 minutes, until spices are aromatic. Stir in tomato paste and tomatoes and cook for another 3 or 4 minutes.
  2. Add black beans, spinach and stock. Bring mixture to a boil, then reduce heat, and simmer for 15–20 minutes.  Add butternut squash.   Add another ½–1 cup stock if the mixture gets dry. Mix in coconut milk, wine, and vinegar. Cook for another 10–15 minutes. Add salt and pepper, as needed.
  3. Serve hot in big bowls, over rice if you wish.  Sprinkle with seasoned pepitas.

Yield:  10-12 servings

It’s funny what comes to light when families are together over the holidays.  Skeletons in the closet can be let loose to wreak havoc.  Our revelation this holiday season is apparently that no one likes curry.

My sister and I loved this soup and she even told me it was “restaurant worthy.”

Supreme compliment!  (We were the only ones who ate this soup, but that was fine with us!)

Notes:   I added the greens to the original dish and used canned tomatoes instead of fresh ones.  I also had some roasted butternut squash leftover that went in at the end.  If using raw squash, throw it in with the black beans.    The original recipe also called for sherry and rice wine vinegar.  Having none, I subbed in leftover red wine and balsamic.

I am linking up with Deb’s Souper Sunday (at Kahakai Kitchen).

I hope you all had a wonderful holiday season with you and yours.   Here’s to a peaceful and prosperous 2018!

One more of Grandpa’s vintage post cards.

Happy Holidays, Sis and Mom…here’s the start of your cookbook.  🙂

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