Amazon Bean Soup with Winter Squash & Greens
"Shaped like a flattened drum, buttercup squash most closely resembles the local squash used in this comforting hearty soup from northern Brazil. It has a dark green peel, a grayish turban-shaped top and dense orange flesh. Hubbard, butternut or delicata squashes could also be used. Instead of the lip-numbing Brazilian green jambu, we have used spinach. For a more festive look, serve in a roasted squash half (see Tip)...."
INGREDIENTS
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1 tablespoon butter
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4 cloves garlic, minced
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2 carrots, chopped
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1 medium onion, chopped
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6 cups reduced-sodium chicken broth
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3 pounds buttercup squash, peeled and diced (about 6 cups)
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1 plum tomato, chopped
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1/4 teaspoon crushed red pepper
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1/4 teaspoon salt
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1/8 teaspoon freshly ground pepper
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2 15-ounce cans pinto or other brown beans, rinsed
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10 ounces spinach, stemmed and coarsely chopped
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1 lime, cut into wedges
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Tip: To make squash bowls: Preheat oven to 425°F. Slice about an inch off the top of each buttercup squash. Scoop out seeds and loose flesh. Pour 1/2 inch water into a glass baking dish (or two) large enough to hold the squash. Place squash cut-
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