Butternut and White Bean Stew
From Whole Food Goodness
1 small butternut squash, (enough for 4 cups cooked)
1 large yellow onion, chopped
5 cups water
2 cloves garlic, minced
1 T fresh ginger root, minced
1 jalapeno pepper, seeded and minced
1 cup sliced celery
1 small bunch kale, chopped
1/2 cup finely chopped parsley
1 t dried thyme
1 T curry powder
2 t cumin
1/2 t allspice
1 t onion powder
2 cups cooked white beans
1/2 cup cashews
Sea salt
Bake whole squash at 350 degrees for about 1 1/2 hours or until soft. Cool, then peel and cut in cubes. Saute chopped onion in 1/4 cup of water over high heat until tender. Add 5 cups water and next five ingredients. Cook until kale is tender. Stir in parsley, spices, beans and squash. Cook 10 more minutes. Transfer two cups of soup to blender. Add cashews and blend until smooth. Pour into soup pot and heat through. Salt to taste.