a friend at work gave me a ginormous ambercup squash. the first half was devoured in a mash, but for the second half, i decided to challenge myself to make a savory dish yet still let the natural sweetness shine through. the result is a creamy spicy soup with surprise bites of chili beans. a great fall recipe.
- 1/2 large ambercup squash (~4 cups)
- 2 tablespoons olive oil
- 1¼ cups veggie broth
- 1/2 tablespoon onion powder
- 1 tablespoon bragg's aminos
- 1/4 tablespoon smoked paprika
- 1/4 tablespoon chili powder
- 1/8 tablespoon cayenne pepper
- 3/4 cup unsweetened soy milk
- 1 can chili beans in sauce
preheat oven to 400
°f. scoop out the seeds and peel the skin. the skin is edible, but i don't prefer it in this recipe. dice squash up into large cubes and place on a foil-lined cookie sheet. drizzle olive oil on top and use a basting brush or clean hands to coat each piece evenly. bake for 45 minutes, flipping once halfway.
after squash has cooled considerably, chop into several smaller pieces and put in a food processor with the vegetable broth. pulse until the squash becomes thick and creamy, much like the consistency of mashed potatoes. be sure there aren't any large pieces remaining. use a spatula and pour mixture in to a 2-quart sauce pan. add in all the spices, aminos and soymilk, and turn heat to medium temperature. stir often. drain your chili beans, reserving the liquid. after 2-3 minutes, add in 1½ cups of chili beans and 3/4 cup of the reserved chili sauce. continue stirring until small bubbles begin to appear on the surface. serve warm. for presentation, drizzle a little of remaining chili sauce on the surface.
makes 3-4 hearty bowls.
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