I generally decorate my Thanksgiving table with mini pumpkins, and this year I also had a kuri squash from a friend’s garden. I decided to do a take on my butternut squash soup and do a beef, navy bean, and squash soup. It got rave reviews from the Hubby and I think the kuri squash added a unique flavor. It wasn’t butternut, it wasn’t pumpkin’y, it was its own thing, and tasted delicious.
This made for a super rich and hearty meal. I loved the addition of the navy beans and the ground beef added texture to the thick soup.
Beef, Navy Bean, & Squash Soup
Ingredients
- 2 lbs lean ground beef
- 1 white onion chopped small
- 2 lbs roasted squash*
- 1 540 ml can navy beans add the liquid
- 1 tablespoon minced garlic
- 2 tablespoons Madras curry powder
- 1 teaspoon smoked paprika
- 3 teaspoons dried oregano
- 3 teaspoons Clubhouse herb and pepper mix
- 2 teaspoons fresh cracked pepper
- 1 tablespoon worcestershire sauce
- 2 tablespoons quality tomato paste
- 2 cups beef stock
- 2 cups vegetable stock
Instructions
- Prepare the squash: cut in half, remove the seeds, and sprinkle with a generous sprinkling of Mrs. Dash or salt and pepper. Bake at 350F for 1 hour. Let cool and scoop out the meat of the squash into a large bowl. Mash the squash, adding a splash or two of water if it's too thick.
- In a large soup pot, saute the onion in a bit of olive oil, until soft and translucent. Add the minced garlic and saute for an additional minute.
- Add the ground beef and brown.
- Add all ingredients to the soup pot and simmer for about an hour.
- Salt to taste and add any additional herbs to taste. Simmer another 30 minutes.
- I like to serve with a drizzle of heavy cream, but it's totally optional!
Notes
* I used 3 mini white pumpkins and 1 large grapefruit-sized kuri squash.
BEEF, NAVY BEAN, & SQUASH SOUP