Amazon Bean Soup with Winter Squash and Greens

==Description==
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 squash, butternut squash or delicata squash 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).
==Ingredients==
*1 tablespoon butter
*4 cloves garlic, minced
*2 carrots, chopped
*1 medium onion, chopped
*6 cups reduced-sodium chicken broth
*3 pounds buttercup squash, peeled and diced (about 6 cups)
*1 plum tomato, chopped
*1/4 teaspoon crushed red pepper
*1/4 teaspoon salt
*1/8 teaspoon freshly ground pepper
*2 15-ounce cans pinto or other brown beans, rinsed
*10 ounces spinach, stemmed and coarsely chopped
*1 lime, cut into wedges
==Directions==
#Melt butter in a Dutch oven over medium-high heat. 
#Add garlic, carrots and onion and cook, stirring occasionally, until the vegetables are tender and lightly browned, 5 to 7 minutes. 
#Add broth and scrape up any browned bits with a wooden spoon. 
#Add squash, tomato, crushed red pepper, salt and pepper and bring to a boil.
#Reduce heat to a simmer and cook until the squash is very soft and almost breaking apart, about 20 minutes.
#Transfer 3 cups of the soup to a blender and puree until smooth. (Use caution when pureeing hot liquids.) 
#Return the pureed soup to the pot. 
#Stir in beans and spinach and cook over medium heat until the beans are heated through and the spinach is wilted, about 5 minutes.
#Serve with lime wedges.
==Tip==
To make squash bowls: 
#Preheat oven to 425 F. 
#Slice about an inch off the top of each buttercup squash. Scoop out seeds and loose flesh.
#Pour 1/2 inch water into a glass baking dish (or two) large enough to hold the squash. 
#Place squash cut-side down in the water. 
#Bake until the flesh is tender when gently poked with a knife and the squash still holds its shape, about 30 minutes.
==Notes==
Makes 8 servings, 1 1/2 cups each
ACTIVE TIME: 40 minutes
TOTAL TIME: 1 hour 10 minutes
EASE OF PREPARATION: Easy
Nutrition Information
Per serving: 223 calories; 3 g fat (2 g sat, 0 g mono); 8 mg
cholesterol; 43 g carbohydrate; 11 g protein; 10 g fiber; 310 mg
sodium. Nutrition bonus: Vitamin A (510% daily value), Vitamin C (90%
dv), Folate (46% dv), Potassium (34% dv). 2 Carbohydrate Servings.
Exchanges: 2 1/2 starch, 1 1/2 vegetable, 1 lean meat
== Contributed by: ==
By EatingWell.com
* Catsrecipes Y-Group
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Category:Cathy's Recipes
Category:Vegetable Soup Recipes
Category:Bean Soup Recipes
Category:Buttercup squash Recipes
Category:Pinto bean Recipes
Category:Spinach Recipes