It's finally getting cold enough for soup and I've been staring at an acorn squash from my coop order so when this recipe appeared in the latest "EveryDay with Rachel Ray" magazine I knew I had to try it. It's still simmering on the back burner but the few spoonfuls I've tested already warrant a post.
1 acorn squash (about 2lbs)
3 dried red chiles
3 poblano chiles
(I swapped both of the above for 4 roasted Hatch green chilies, thawed and de-seeded)
1 tsp chili powder
3 Tbs olive oil
1 onion chopped
1 15oz can black beans
1/2 c sour cream
garlic
oregano
parsley
salt
black pepper
1. cut the squash in half remove seeds, and then microwave on high until soft, about 10 minutes
2. Scoop out the squash flesh into a food procesor and add the chili powder and whatever forms of chili peppers you chose, puree to eliminate lumps
3.In a heavy bottom sauce pan (I use the enamal coated dutch oven for soups) heat the olive oil and then add the chopped onions and garlic. Saute until the onions are soft, around 5 minutes.
4. Rinse and drain the black beans.
5. Add the squash puree, beans and 1 cup water to the onions and allow to simmer. Season with oregano, salt, pepper, parsley to taste (I bet cilantro would be great but I don't have any)
6. add the sour cream just before serving.
2.
