Squash butter bean soup, coconut milk

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good basic recipe -- see photo

http://home.earthlink.net/~kitpath/kitchen/flavors/SquashButterBeanSoup.jpg

 

 

 

* Exported from MasterCook *

 

Squash and Butter Bean Soup

 

Recipe By :KP2003 Healthy Flavors Cookbook

Serving Size : 2 Preparation Time :0:00

Categories : Vegetarian {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons vegetable oil

1/2 cup chopped onion -- chopped

salt and black pepper

1 large garlic clove

4 cups cubed butternut squash

1 teaspoon turbinado sugar

3/4 cup canned coconut milk (Light)

1 cup vegetable stock -- see variation

1 pinch red pepper flakes

7 ounces cooked butter beans -- or lima beans

1 teaspoon Thai spice blend -- or double, see tip

1/2 lime -- finely grated zest

1 tablespoon chopped roasted cashew nuts -- (salted) or double

1/4 cup chopped fresh cilantro

lime wedges

 

1. SAUTE. Heat the oil in a 3- to 4-quart heavy bottom sauce pan. Add onion,

season with a pinch of salt and pepper. Saute over medium heat until the onions

turns golden, stirring often. While the onion is cooking, cut squash into bite

size cubes. Mash the garlic with a pinch of salt. Add the squash and garlic to

the onion. Stir to coat. Add the sugar; stir it all around and saute for a

minute or two, so the sugar dissolves.

 

2. SIMMER. Now pour in the coconut milk and vegetable stock (broth or bouillon).

Give it another good stir; sprinkle on the red pepper flakes. When the soup just

begins to boil, turn the heat down, so that the soup gently simmers - without a

lid -- for 20 minutes.

 

3. FINISH. Add the beans, cashews and let them warm through for about 5 to 10

minutes. Adjust seasoning. Add lime zest, nuts and fresh cilantro. Serve with

lime wedges.

 

Canned coconut milk: LIGHT - 480 Calories; 16g Fat (29.2% calories from fat);

FULL FAT - 606 Calories; 31g Fat (44.2% calories from fat).

 

TIP: Thai spice blend by McCormick contains chili pepper, salt, garlic lemon

peel.

 

VARIATION: To make a stew, reduce the broth by half and cook rice while the stew

simmers. Review: Fantastic. a really aromatic, exotic taste for a midweek

dinner. I served it with extra rice. " -ANITA

 

VARIATION: Replace soft butter beans with firmer lima beans.

 

Source:

" BBC Good Food 2003-02 (February) "

S(Archive):

" http://home.earthlink.net/~kitpath/ "

 

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Per Serving (excluding unknown items): 385 Calories; 14g Fat (31.2% calories

from fat); 13g Protein; 57g Carbohydrate; 9g Dietary Fiber; 1mg Cholesterol;

1361mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2

Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : VEGETARIAN. Exotic taste with minimum effort. Full of fragrant flavors.

Takes 35-45 minutes.

 

Nutr. Assoc. : 0 4288 0 0 904644 210 564 0 0 1399 0 0 262 383 0