Bean and Squash Soup
2 cups dry multi-type beans, sorted, rinsed, and drained
1 medium onion, chopped
1 medium butternut squash, peeled and diced
4 cups water
2 cups vegetable broth
2 to 3 cloves garlic, minced
1 (8-ounce) can diced tomatoes
1 teaspoon ground cumin
1 teaspoon dried basil
1 teaspoon marjoram
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
Salt and pepper to taste
Low Fat Sour cream
In a large soup pot over medium-high heat, place beans and cover with cold water; bring to a boil. Remove from heat; cover and let stand 1 to 2 hours. Drain and rinse beans.
In the same soup pot over medium heat. combine soaked beans, onion, butternut squash, water, vegetable or chicken broth, garlic, tomatoes, cumin, basil, marjoram, and nutmeg. Bring just to a boil; reduce heat and simmer 1 1/2 to 2 hours or until beans are tender (do not boil).
Remove from heat and let mixture cool (if you do not let cool slightly before processing, mixture will explode out of container and make a mess in your kitchen). Remove 2 cups of soup mixture and place into food processor blender bowl; whirl until pureed. Repeat 2 cups at a time with remaining bean mixture. Return pureed mixture to soup pot and heat. Add lemon juice, salt, and pepper. Remove from heat and serve in soup bowls topped with sour cream.
Makes 4 to 6 servings.