Folks! It’s pretty much Winter!! Mr. FBBQ thought this post had “Winter” in the title because it’s a Winter post. But actually, the squash is Winter Squash. Either way, it’s cold outside. Soup is a perfect meal for the cold!!! This soup actually turned out really good and I will definitely make it again!!
I was gifted these two beautiful Winter Squashes from one of our secretaries at work, so I had to find a recipe to use them! Fortunately, that was easy to do in Forks Over Knives (my go-to for most of my recipes). I took a lot of liberties with this recipe and changed a lot of things, but it still turned out amazing!
To start, we will need squashes (obviously and not to be confused with Squishes, my term for Squishmallows which I am obsessed with, much to the dismay of Mr. FBBQ). We will also need vegetable stock, peppers (red, green, yellow, orange). Onion (sweet or Vidalia), Italian seasoning, any type of noodle you choose (I went with rigatoni), garlic, diced tomatoes, and beans. You pick! I went with cannellini, northern, and kidney beans but you could do one of those, all of those, or any combination. I wanted to use this dried 13 bean mix I have, but I forgot to soak them in time.
Peel the squash and remove the innards. Cut it into small cubes and steam it for a little while to soften it up. In a large pot, add the vegetable stock, onion, and garlic. Let that cook a bit then add the peppers after cutting them into smaller pieces.
Cook the pasta and set it aside. Add the tomatoes and beans to the onion/garlic/stock pot. Add the squash, then the pasta.
Enjoy this cozy soup!! And Happy Halloween!