I love having an actual fall season right now. Usually it comes and goes in a wink and we're frozen stiff in the midst of cold cold cold. Fall is my favorite time of year because of the changing leaves and mostly because it's the start of soup weather!
I made a delicious soup tonight, on the fly:
Butternut squash, peeled and diced (from Urban Organic delivery)
Cannelini beans (canned - drained and rinsed)
Spinach, chopped roughly (big chunks) (from Urban Organic delivery)
Shallots & garlic, minced
Chicken broth, low sodium
Canned tomatoes (I used marinara sauce in a jar because that's what I had)
Paprika, crushed red pepper
In a heavy bottomed pot, heat some oil. Add the chorizo and cook lightly. Chorizo is already cured/smoked so you don't really need to cook it. Just flavor the oil with it. Remove chorizo and place in a bowl. Add bacon or duck fat to the pot. When it melts, add the cannelini beans. The pot should be hot enough that the skin peels off pretty quickly and the outsides crisp up. Remove the beans and set aside with the chorizo. Add a little more oil, then the shallots and garlic. Sautee lightly then add the squash. Season with salt and pepper. Add enough chicken broth to cover the squash and bring to a low boil. Simmer for a few minutes, slowly adding more and more water. Add paprika and crushed red pepper. Keep adding broth slowly until you reach the desired amount in the pot. Add canned tomatoes or marinara sauce (not too much - I used two big spoonfuls of the sauce). Once squash is softened, add the chorizo and beans back to the pot. Season with salt and pepper to taste. When you're ready to serve it, turn off the heat and add the spinach. Stir to incorporate, then serve in bowls with some garlic bread.
So nice Alex had to eat it twice.