Roasted Butternut Squash and 10(?) Bean Soup

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Last night, as a side dish to our roast, I made butternut squash. I roasted it in the oven with sage, oil, salt, pepper, and then finished it with cheese. For some reason, I wasn’t feeling it last night. Something didn’t quite taste right. Maybe I didn’t salt enough or maybe I was just feeling stressed about the evening and decided to take it out on the poor, unsuspecting squash. Disappointed, I just put it aside, and decided to make soup out of it later.

After the dishes were done and kitchen cleaned, I sauteed onion and garlic, and then added the squash cubes and simmered everything in stock for an hour or so, smashing the orange flesh against the sides of the pot until they were broken up. I seasoned it to taste, simmered it a bit longer, then put it in the fridge to be dealt with today. Today, when I thought about what I was going to do with it, I decided that I wanted to add some protein and substance to it instead of pureeing it and calling it good. I plan to take it for lunch this week to work and I need something more substantial to get me through the day. I hunted through my cabinet, peeked through various mason jars I have on my counter filled with broken pieces of pasta, lentils of all colors, beans, and barley–eventually, I stumbled upon a jar of assorted legumes. It has two types of lentils in it, white beans, garbanzo beans, split peas–so many different types of dried legume.  Definitely too many to count. So I settled on 10(?).

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The first thing I did with these legumes was soak them in water for awhile.  Then I added them to my mashed butternut squash mixture with more  stock.  Now it’s simmering on my stove until the beans are tender.

It’s not much to look at, but it’s the perfect soup to take to work this week!

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