Black Eyed Peas and Butternut Squash Soup

Black Eyed Peas and Butternut Soup

Happy New Year!!!

I hope everyone had a fun and safe new years celebration.  Josh and I had a mellow evening with our cats making it to bed before midnight.  Nothing special but just what we needed after a long day of moving furniture.  Cuban tradition says you eat 12 red grapes at midnight to bring good luck, but since I couldn’t stay awake I ate mine at 10pm celebrating midnight in a different time zone.  So today I decided to make a meal including black eyed peas to bring a year of prosperity.  I don’t do new years resolutions but since I love food, food ‘traditions’ have an appeal.  As we enter 2012 knowing we are about to start a family this year is going to be a great one full of growth, love, and new experiences!

For this soup I decided to introduce the new member of my kitchen family, Le Crueset Fennel.  I kept the soup simple and it cooked beautifully in Miss Fennel.  Butternut squash, black eyed peas, Asian pear, spinach, sage, and a pecorino romano rind.  Some may think it’s a weird combination of flavors but it turned out deliciously.  I love soups with cheese rinds!  As I use each chunk of cheese I buy I save the rind in the fridge for an inspired meal like this.  Cheese rinds add a mellow salty flavor which infuse throughout the whole dish as it cooks.  YUM!

~

Start with olive oil, onion, and garlic

Add the squash and sage

Black eyed peas, cheese rind, veggie base, asian pear, s&p, and water

Once cooked mix in fresh baby spinach, wilt, and serve

New Year Soup!

~

Black Eyed Peas and Butternut Squash Soup

  • small onion, chopped
  • garlic, chopped
  • olive oil
  • small-medium butternut squash, peeled deseeded and chopped
  • 2 tbsp fresh sage, minced
  • can of black eyed peas, drained and rinsed
  • small asian pear, cored and chopped
  • pecorino romano cheese rind
  • 2 tsp, Better Than Bouillon vegetable base
  • water, ~2 cups
  • s&p
  • 2 cups baby spinach
  1. In a 2 qt oven proof dish heat up some olive oil on the stove top over medium heat.  Once warm add the onion and garlic.  Cook 3-5 minutes.
  2. Add the squash and sage and continue to cook another few minutes.
  3. Add the peas, pear, cheese rind, vegetable base, s&p, and fill with water until all ingredients are just covered.
  4. Cover dish and place in a 350° oven.  Cook for about an hour until squash is tender.
  5. Remove from oven, remove cheese rind, stir in spinach, and recover to allow to wilt.

Leave a Reply

Your email address will not be published. Required fields are marked *