At the weekend, I made the River Cottage version of this Chilean squash and bean stew, using one of our stored Crown Prince squashes.
The skins of our remaining Crown Prince squashes from last year’s harvest are starting to lose their steely blue colour, becoming almost ivory, but the flesh inside is still rich orange and honey-scented.
As a base for this soup, I first made a batch of vegetable stock from a mirepoix (the French holy trinity of cooking) of carrots, celery and homegrown onions as described in River Cottage Veg Every Day. The garlic and herbs in both stock and soup were also from our garden.
This method quickly produced a sweet smelling, vivid orange stock; two thirds of which I set aside for this soup, while leaving the remainder to cool before freezing it for another occasion.
With the stock made, I prepared the soup; starting with more homegrown onions, to which I added a mix of pinto and French beans, sweetcorn, broccoli and the cubed squash, among other ingredients.
The resulting soup was warming and delicious; a hearty meal for a cool winter’s day.