Curried Squash & White Bean Soup

Happy New Year!

I have a good new year’s resolution but it comes with a story so I hope you will read through it (if you don’t want to, the recipe’s at the bottom, highlighted in yellow as usual!)

Have you ever met someone and felt instantly affected by their presence and inexplicable connection with you?  I don’t mean this in a romantic or sexual way, because that’s a different feeling and story altogether.  Sometimes people come into our lives and it feels as though without any effort they have looked into your soul and understand the very depths of you.  Different cultures have names for these kinds of meetings, and I believe that during these moments we need to keep our eyes open because the universe is trying to tell us something important.

I only spent 8 hours with Ruby in San Antonio last week, but the effect she had on me was astounding.  Somehow, she lifted the unnecessary stress and unhappiness that I was putting on myself (I think we are all guilty of doing this to ourselves).  I don’t think I will ever see her again but she told me something great and I’d love to share it with you.

You see, Ruby, my mom, and I were talking about the strong effect of human touch on the mind, on emotions, and on the body.  Ruby asked us, if you are old and about to  leave this world, what will you keep with you, and what will you remember?  Will you bring any physical entity with you as you leave your body? The truth is that if we look back at our lives, very little of our happiness is defined by what we possessed or where we lived.  When you do look back what you will probably remember is love, the love you felt for others and the love that you were given. Our whole lifetime can be summed up as a ball of energy that passes around feelings, both good and bad.  And at the end of the day, all that ever exists is love.  It’s trite and overused, but I had never really appreciated this statement until she said it in front of me.

So what I learned from Ruby is that I need to stop worrying, and focus on all that’s amazing right now. My new year’s resolution?  Be a body of good energy that emanates positivity to everyone I come into contact with. Let’s see if it makes a difference on me and the people in my life.  And more importantly let’s see if I make it past two weeks! What’s your New Year’s resolution?

So now here’s my recipe, made with love from me to you!  It took me three tries to get it just right.  It makes two servings because you can store it in your fridge (without the sour cream topping) for up to two weeks, but I don’t think it will last that long :)   Spices are so good for you and allow you to add loads of flavor with virtually no fat.  So go ahead and load up on this soup because it’ll clear away your cold and satisfy your soul.

Curried Squash and White Bean Soup – makes 2 servings
To save time and effort, you can cook the squash in the microwave: cut in half, place in a microwavable bowl with 2-3 tablespoons water, and cover with plastic wrap.  Heat in microwave 4 1/2 minutes, toss squash, and cook for 4 1/2 minutes longer.  Proceed with recipe as written.

  • 1 acorn squash, halved and seeded
  • 1 tablespoon olive oil
  • 1 small clove garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon ground coriander (optional)
  • 1/2 teaspoon turmeric (optional)
  • 1 1/2-cups chicken broth, or more for as needed/desired
  • 1 cup canned white beans, such as great northern or cannellini
  • 2 tablespoons sour cream (fat free or regular)
  • 1 tablespoon chopped fresh parsley or cilantro

1. Preheat oven to 400°F/200°C.
2. Place squash on a greased baking sheet, cut sides down, and roast in oven until flesh is soft, about 40 minutes. Let cool slightly and scoop out flesh with a spoon (or wait until very cool and peel off the skin, which is more fun).
3. In a pot or saucepan, heat oil over medium heat. Add garlic and saute 1 minute, until lightly browned and fragrant. Add squash, cook 30 seconds. Add salt and spices, and toss together for 30 seconds longer.
4. Stir in broth and beans. Bring to a simmer and cook, covered and stirring occasionally, for 15 minutes. Break up chunks with a wooden spoon for a creamier consistency.
5. Combine sour cream and parsley. Place soup in bowl and top with a dollop of sour cream mixture.
Yiipppppppeeeeeeee!

3 thoughts on “Curried Squash & White Bean Soup

  1. My new year’s resolution is to try this soup!! :) Could I probably make it with butternut squash? Cause I know I can buy that already cooked in chunks and frozen and the one time I tried cooking squash myself, it was not a happy experience. But this sounds and looks delicious and I think I can almost smell it too.

    Thanks for all your great recipes and hope 2012 is filled with love and happiness for you!

    • That’s so funny Mary Lynne, I forgot to mention that you can definitely substitute pre-cut butternut squash in this recipe, so thank you very much for reminding me about it! This will definitely make your kitchen smell great, especially as the squash is roasting and once it’s mixed with all the spices.

      Thanks for all of your thoughtful comments, I wish you a very happy and fulfilling 2012 as well my dear!

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