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Black bean and kobacha squash soup with braised Swiss chard and chili pesto
Squash soup is synonymous with fall, but this variation packs protein and delicious pesto flavours to amp things up.
YIELDS
4
TO
6
Ingredients
Soup
- 2 tablespoons vegetable oil
- 1 medium sized kabocha squash, peeled and diced
- 2 tablespoons fermented black beans
- 1 tablespoon garlic, chopped
- 1 thumb sized piece of ginger, diced
- 1 medium sized onion, diced
- 1 tablespoon sugar
- 1 red pepper, diced
- 2 cups vegetable stock
- 5 dashes Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoo Sichuan pepper
- 2 tablespoons dark soy sauce
- 1/2 cup cream
- 1/2 cup butter
Swiss Chard
- 1 tablespoon vegetable oil
- 4 stalks Swiss chard
- 1 tablespoon ginger, grated
- 1 tablespoon garlic, grated
- 1 shallot, diced
- 1/2 teaspoon salt
Chili Pesto
- 1 fresno chilis, seeded and diced
- 1 tablespoon garlic, chopped
- 1 teaspoon sugar
- 1 tablespoon oil
- 1/3 cup peanuts
- 1/3 cup cilantro
- 2 tablespoons red wine vinegar
- 1 tablespoon soy sauce
Directions
Soup
- Preheat the oven to 350°F.
- Place the Kobacha squash into the microwave for three minutes to soften it. Remove the squash and peel or cut the skin off of the squash. Cut it in half and remove the seeds. Cut the flesh into small chunks and place into a bowl. Add the fermented beans to the dish and toss to coat. Drizzle the squash with oil and place the squash on a baking try and place in the oven to cook for 10 to 15 minutes until soft and fudgy.
- Place oil into a heavy-bottomed pot. Add onions, garlic, ginger and peppers and season with salt. Sauté for a few minutes until soft. Add vegetable stock. Add soy sauce, Worcestershire sauce, and Sichuan pepper.
- Once the squash is 90% cooked, place it into the broth for 10 to 15 minutes until soft.
Swiss Chard
- Remove the leaves from the Swiss chard and slice the stems into small pieces. Roll up the leaves and cut them into thin strips.
- Add oil to a skillet and heat over medium-high heat. Add shallots, garlic and ginger and sauté for a minute. Add Swiss chard stocks and cook over medium heat. Cook for five minutes. Add leaves and season with salt. Remove when fully cooked.
Chili Pesto
- Add Fresno chilis, garlic, cilantro, and peanuts in a mini food processor. Add vinegar, oil and a splash of soy sauce. And blitz to a coarse paste.
Serve
- Purée the soup with a wand or place it into a blender, letting the steam escape from the lid as you blend. Serve with cooked Swiss chard and Fresno chilli pesto. Enjoy!
