I made this for dinner tonight and the only things I changed were I substituted red kidney beans for the pinto and used butternut squash. It came out really great and tasted like I used a lot more spices than I actually did. The lime also really adds great flavor!
Amazon Bean Soup with Winter Squash & Greens
From EatingWell: February/March 2006
Shaped like a flattened drum, buttercup squash most closely resembles the local squash used in this comforting hearty soup from northern Brazil. It has a dark green peel, a grayish turban-shaped top and dense orange flesh. Hubbard, butternut or delicata squashes could also be used. Instead of the lip-numbing Brazilian green jambu, we have used spinach. For a more festive look, serve in a roasted squash half (see Tip).
12 Reviews for Amazon Bean Soup with Winter Squash & Greens
I used a 3 lb. Kabocha squash and it was delightful. I thought the lime was really necessary and really improved the flavor, but my husband liked it as was.
This soup is GREAT! We recently acquired a list of catabolic foods to help with our diets/exercise program and were happy to see four of the ingredients were catabolic! Very tasty and enough left over for tomorrow! :P
This soup is easy and delicious. We skipped the squash bowls but it would make a fun presentation. I added chopped fresh cilantro at the end along with the lime which gave it a little zip. I think this is best made the day before, which I did, since the flavors are not bold but blend nicely together. beans, greens and winter squash, how can you go wrong!