Cook Club: Fall flavors mix black beans and butternut squash

Butternut squash — a name that is almost pinch-your-cheeks cute — is one tough vegetable. Like most of its winter squash counterparts it bears a thick outer exterior that makes you work to get to the sweet smelling fruit in the center. The butternut is often beige to peachy-orange in color and is similar in shape and size of a bowling pin. (In fact, did you know there was such a thing as squash bowling?) While we have no aim at making a game of butternut squash, we are pleased to place it in a starring role as the ingredient focus of our October Gazette KCRG-TV9 Cook Club recipe, Butternut Squash & Black Bean Soup.

There is a lot to love about butternut squash. Because of its hearty and thick skin, it can last for a long time on the shelf before using. As long as the stem end is fully intact and there are no clear blemishes or bruises, it can last up to three months if kept in a cool, dry place.

This member of the gourd family also is a powerhouse in the nutrition department. One cup serving will get almost half of your recommended daily dose of vitamin C. Its bright tangerine color gives away its other health benefit — carotenoids (most prevalent in carrots, hence the name) — which aid in preventing some forms of cancer and heart disease as well as boosting your immune system's reaction to infections.

This month's recipe, Butternut Squash & Black Bean Soup, is technically two soups that we serve side-by-side in the same bowl. They have a very yin-yang appearance in serving and in taste. Butternut squash is pretty sweet once cooked, therefore pairing it with earthy black beans balances its candy-like tendencies. The black beans also provide more density and fiber making for a more filling dish.

Butternut squash is similar to acorn squash in its sweetness but in our book it carries a lot more natural nuances that elevate any dish to the next level. Its flavor complexity allows it to meld well with almost any spice profile. Thai, Mexican, Italian, you name it; butternut squash will complement your dish perfectly.

For now, try out our recipe which shows how this peachy squash marries well with the smoky flavors of Mexican cuisine. Let us know what other ideas you have for incorporating butternut squash into your favorite meals. Find us on Facebook or at www.thegazette.com/living.

Butternut Squash Soup

Make Ahead: This soup freezes well for up to three months or can be made a day ahead of time before serving. You may have to add more broth to help thin it out as it thickens as it sits.

Ingredients (Serves 6)

— 2 tablespoons olive oil

— 1/2 medium onion, diced

— 1 large celery stick, diced

— 1 large carrot stick, diced

— 3.5 cups butternut squash, diced (peeled and seeds removed)

— 1/2 cup water

— 1 cup chicken or vegetable broth, plus more for thinning

— 1/2 cup apple cider

— 1/2 teaspoon salt

— 1/4 teaspoon pepper

— 3/4 teaspoon paprika

— 1/2 cup sour cream

Place the olive oil in a medium-sized pot on medium-high heat. Add the onion, celery stick and carrot stick. Sauté until just starting to soften. Add in the squash, water, broth, cider and spices. Bring it to a boil. Reduce the heat to low, cover the pot and simmer until all vegetables are fork-tender, about 25 minutes. Let the soup cool for about 10 minutes before moving on to the next step.

Puree the soup in the pot until smooth by using an immersion blender or by pouring the soup in batches and blending in a stand blender. Add in more broth if necessary to ensure it is a pourable soup. Pour back into pot and keep on low until ready to serve.

Black Bean Soup

— 2 tablespoon olive oil

— 2 garlic cloves, diced

— 1/2 medium onion, diced

— 1 large celery stick, diced

— 1 large carrot stick, diced

— 2 jalapenos, seeds removed and diced

— 2 15 ounce cans black beans, undrained

— 1 15 ounce can petite tomatoes, undrained

— 3/4 cup chicken or vegetable broth plus more for thinning

— 2 bay leaves

— 1/2 tsp. salt

— 1/4 tsp. pepper

— 1/2 tsp. cumin

— 3/4 tsp. paprika

— 1 tablespoon lime juice

— 2 heaping tbsps. cilantro leaves, chopped

Place olive oil in a medium pot over medium-high heat. Sauté garlic and onion for two minutes and add in the celery and carrot. Sauté for about 5 minutes and then add in the jalapeno. Cook for a few more minutes until vegetables just start to soften. Add the remaining ingredients, except for the lime juice and cilantro, and bring to a boil over high heat. Reduce heat to low, add in the lime juice and cilantro, cover and simmer until vegetables are soft, about 20 to 25 minutes. Allow the soup to cool for 10 minutes. Remove the bay leaves.

Puree in the pot with an immersion blender or in a stand blender, working in batches. Add more broth if needed to make it a pourable soup, that is similar in consistency to the squash soup.

Serving

Scoop out one cup of each soup with a one-cup measuring cup. Place a large bowl in between the two measuring cups. Take a measuring cup in each hand and pour them simultaneously into the bowl. Once the soups are in the bowl, lift up the bowl and lightly tap the bottom on the counter to allow the soups to settle. Serve with a dollop of sour cream or place sour cream in a squeeze bottle with a tablespoon of milk and make circles on top of the soup. Take a toothpick and drag it from the inside circle to the outside circle several times to make a design.