This soup comes together over a base of early fall squash and last-of-summer tomatoes. Accented with crunchy greens, it’s a satisfying way to ease into cooler weather.
- 2 acorn squash
- 2 medium onions
- 2 cloves garlic
- 1 tbsp. ground cumin, divided
- 2 tbsp. olive oil, divided
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground cinnamon
- 1 tsp. sea salt
- 3/4 c apple cider
- 3 c vegetable stock
- 6 plum or field tomatoes
- 1 tbsp. apple cider vinegar
- 1 can, cannellini beans (15 oz), rinsed
- 3 small bunches bok choy, chopped, stems & greens separated
- 8 oz pasta, elbows or other small shells
- 1 oz pecorino romano cheese, grated
- Preheat oven to 375. Slice squash into 1" thick rounds, scoop out seeds. Arrange in single layer on baking sheet. Coat with 1T olive oil, toss with 1t cumin, 1/2t salt, 1/4t ea cinnamon and nutmeg.
- Roast squash until flesh begins to soften, approximately 30-40 minutes, turning once. Remove from oven and cool. Once cool enough to touch, use sharp knife to peel squash and cut into cubes.
- As squash cools, heat remaining olive oil over medium-low heat in heavy-bottomed soup pot or dutch oven. Add onion (halved and sliced into half moons) and diced garlic, saute until softened.
- Add cubed squash, apple cider, and vegetable stock. Heat to gentle boil, then lower heat and simmer 15-20 minutes until squash to further soften squash. Add remaining cumin, cinnamon, nutmeg, and salt, plus several grinds of fresh black pepper. Using an immersion blender, carefully puree the soup smooth.
- Add diced tomatoes, chopped bok choy stems, beans, and vinegar. Simmer for 15-20 minutes, allowing tomatoes to soften into soup (some flesh will stay attached to tomato skin).
- As soup simmers, bring small pot of lightly salted water to boil, add pasta and cook to al dente.
- Right before serving, stir in bok choy greens.
- Ladle soup into large bowls. Stir 1/3 - 1/2 cup cooked pasta into each bowl. Top with grated pecorino romano cheese.
- Welcome fall & enjoy!