There is only one real benefit of hurricane season in Hawaii – soup weather. Before the storm, the weather is crumby and humid. After the storm, we are right back to our tropical sunshine. During the storm? Rain, wind, flooding, and no good reason to go outside. That means wine, friends, Netflix, and, most importantly for this nostalgic New England girl, soup. Hot, filling, eat three bowls full kind of soup.
A while ago, a friend gave me a butternut squash. I love squash but it is really too hot to think about cooking it in Hawaii in July. It had been sitting in my fruit basket for weeks. I honestly wasn’t really sure what to do with it. I know lots of great squash recipes but those are all designed for cooler climes. Then Tropical Storm Darby decided to make a showing and soup weather was promised. The first day, no storm. Sunny weather and a beach birthday party instead. The second morning, still no rain. I felt like I had been robbed. No soup day in my future. Then the rain started. After that came the lightning. Then the floods. Not enough to do much damage but enough to wreck havoc on the roads and make the power flicker. Finally, soup weather!
I made this version vegan so Roomie #2 could have some. Feel free to add some sausages to it to make it even heartier if you would like. You can also change up the veggies based on what you have around. Ideally, don’t skimp on the wine in the broth though. It provides depth and richness that most vegetable stock is lacking. If you do go without wine, make sure to amp up the flavor with some added spices, mushrooms, or other earthly rich flavors.
Rustic Butternut Squash Soup
- 1 small butternut squash, peeled, seeded, & cubed
- 14 oz white beans, rinsed and drained
- 1 cup tomatoes, chopped
- 1 cup white wine
- 4 cups vegetable stock
- ⅓ cup dried mushrooms
- 3 bay leaves
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 2 medium carrots, chopped
- 1 cup pearl barley
- 4 cups chard, chopped
- ½ cup parsley, chopped
- Heat olive oil in a large heavy bottom pot; add onions and cook over medium heat until translucent; stir in garlic; cook until just beginning to color
- Add wine, tomatoes, bay leaves, dried mushrooms, and vegetable stock; cover and cook 5 minutes
- Add squash and barley; cover and cook for 20 minutes
- Add carrot and beans; cook another 10-15 minutes
- Stir in chard and parsley; cook until wilted, approximately 2 minutes