Autumn Squash and Heirloom Bean Soup 2 lb hard squash, such as Buttercup, Kabocha, Red Curry, Butternut, or other heirloom squash, peeled, seeded, and cut into 1" cubes 3 Tbsp grapeseed oil 1 Tbsp unsalted butter 1 sweet onion, cut into 1⁄4" thick slices 6 garlic cloves, halved lengthwise 2 c kale or other hearty winter green 1⁄2 sm red Thai or Jalapeno chile pepper, seeded and finely sliced 4 c vegetable or chicken stock, preferably homemade 3 c cooked dried heirloom beans, such as Cranberry, Indian Woman, Lima or Tiger’s Eye 1 Tbsp fresh oregano, marjoram, or sage

  1. Heat to 350˚F. Toss the squash cubes with 2 Tbsp of the oil in a large bowl. Add salt and black pepper to taste. Spread the squash evenly on a baking sheet and roast until the squash is nearly tender when pierced with a fork, about 25 minutes.2. Prepare the remaining 1 Tbsp of oil in a skillet over medium heat. Add butter and melt. Add onion and cook, stirring occasionally, until the onion softens and begins to brown, about 8 minutes. Add garlic and cook, stirring continually, until garlic is lightly browned and softened, about 8 minutes longer. Add kale and cook until beginning to wilt, about 3 minutes.3. Transfer two-thirds of cooked squash to a large saucepan and add chile and stock. Set remaining squash aside and cover to keep warm. Bring stock to a simmer over medium heat. Reduce heat, partially cover, and simmer until the squash is soft enough to puree, 20 to 25 minutes, . Adjust heat to maintain simmer.4. Transfer to  blender or food processor and blend until smooth, in batches if necessary. (Alternatively, use an immersion blender to puree the soup directly in the pot.) Return blended soup to pan and stir in reserved squash cubes, onion, garlic, cooked beans, and kale. Stir in oregano and cook until the flavors develop fully, about 5 minutes. Season to taste with salt and black pepper and serve. NUTRITION (per serving) 290 cal, 9 g pro, 41 g carb, 10 g fiber, 9 g sugars, 11 g fat, 3 g sat fat, 85 mg sodium Adapted from Sustainably Delicious, by Michel Nischan. © 2010 by Michel Nischan, published by Rodale Inc. Available wherever books are sold. MORE: Three Ways to Turn Squash into Low-Cal Comfort Food