black bean and squash soup

Well, hello there!

I do believe I made the best soup EVER last night. It is from I cookbook I recently bought, Alice Thomas' Love Soup. (She wrote the Vegetarian Epicure- a famous veggie cookbook.)  I can't wait until lunch tomorrow when I can eat it again!

1 and 1/4 dried black beans
5 cloves garlic, peeled
1 and 1/2 t. sea salt
1 small butternut squash
1 T. olive oil
1 yellow onion, chopped
1 bay leaf
1 med. carrot, finely chopped
1 lg. stalk celery, finely chopped
1 jalapeno, seeded and finely chopped
1 T. cumin
1 and 1/2 c. basic veg. stock (she recommends Swanson's)
2 T. fresh lemon juice

Rinse the beans and combine in pot with 7 c. water, garlic and epazote leaves. Bring to boil and then simmer for 1-2 hours- until beans tender. (Take out one cup of beans for later use.) Then add sea salt, carrot, celery and jalapeno and simmer for another 12 minutes.

Meanwhile, cut squash in half lengthwise and place cut size down on slightly oiled baking dish. Bake or 1 hour at 350. Let cool and add to beans and veggies.

Also, saute onion with bay leaf at med. heat for 25 minutes until carmelized. Remove the bay leave and add the onions, cumin and veggie broth to the bean mix.

Blend it all and then add the cup of beans.


(Candlelight and Alison Kraus Pandora make for a perfect dinner.)


  1. I can't wait to try this! Please tell me more about the epazote leaves. What are they, where can I find them? Yum, yum!

  2. Looks delish! I can't wait to try it!

  3. That sounds awesome! I made butternut squash soup over the weekend too. Tis the season. Though this looks even more yummy. Can't wait to try it out.

  4. This looks and sounds terrific. It's grocery day and I'm off to get what I need to make it!!

  5. Okay, I finally got around to making this. It was SO good. I thought though, that it was a lot of work!! I think I'm a lazy soup-maker. Anyway, it was really worth it! And the people I made it for loved it too!