Butternut-Chard Autumn Soup

photo by C.J. Shane

Swiss chard is a wonderful green for our bio-region because it tolerates both heat and cold. It is not too late to sow chard seeds now, or transplant small plants. Chard’s leafy green leaves with colorful ribs of white, red, and golden yellow, often called “rainbow” chard, are attractive in stir-fry vegetable dishes and soups.  Chard is nutritious and delicious, too. As our Sonoran Desert nights become colder, we start thinking about hot soup. Here is a soup recipe with chard, butternut squash, and garbanzo beans.

Butternut-Chard Autumn Soup

1 medium butternut squash
3 cups raw, chopped chard
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon olive oil
2 teaspoons oregano
1 teaspoon rosemary
6 -8 cups chicken or vegetable broth
2 (14-15 ounce) cans of garbanzo (chickpea) beans

1. Prepare the butternut squash in advance. The easiest way is microwave a whole butternut squash, 4 minutes on one side, then 4 minutes on the other. Prick the squash’s skin before microwaving to allow steam to escape. Allow to cool. Peel the squash skin, cut in half and remove seeds and pulp. Then cut the remaining squash into bite size pieces.

2. Heat the olive oil in a soup pan. Add the chopped onion, oregano, and rosemary. Sauté on low for a few minutes until the onions become clear. Add garlic and cook for one additional minute.

3. Add the broth, chopped squash, and chickpeas. Bring to a boil, then reduce to a simmer and cook for 10 minutes. Add the chopped chard and simmer for an additional 10 minutes. Sprinkle in salt and pepper to taste. Serve with homemade bread or cornbread.

Category: FOOD & DRINK