This a soup I made the other evening using an acorn squash I was gifted while visiting a good friend’s organic farm in the interior of bc. I love making soups in the fall especially and this one is an original recipe due to the desire to add a little more “heartiness” to the soup by the way of green mung dahl beans. If you don’t have green mung dahl beans you can use green split peas instead.
The process of creating this dish is to first steep your spices while cooking the beans. Once the beans are slightly tender then you can go ahead with a sieve ladle and remove the larger spice pieces such as the cinnamon, allspice balls, bay leafs and cloves.At this point you go ahead and add the cut squash and apple pieces and cook till tender. Adding a touch of coriander to each bowl that is already full of flavour is the perfect garnish!
– 12 Cups of Water
– 6 Cups of chopped Acorn Squash
– 1/4 Cup of Green Mung Dahl Beans
– 1 and 1/2 Cups of chopped Apple
– 2 Cinnamon sticks
– 6 Cloves
– 3 Allspice balls
– 2 Bay leaves
– 1 Teaspoon of tumeric
– 1 Tablespoon of Salt
Soak mung beans the night before. Add water, spices and mung beans in a large soup pot and set to high. Boil for 2 hours (or as long as required) till beans are tender and just beginning to break up. At this point use a sieve ladle to scoop up the cinnamon, bay leaves, allspice and cloves. Now you can add your chopped squash and apples. Cook on high medium till squash and apples are falling apart (mash a little if you like with either a masher or your soup spoon) and add salt to taste.
Finish with a touch of coriander leaves on each bowl and serve with warmed buns or naan bread with a touch of coconut buttering.