Minestrone Soup with Acorn Squash

acorn squash basil bean onion sambal oelek soup squash tomato

Rick Martinez

4 Servings

Source

Ingredients

¼ cup olive oil

4 ounces sliced pastrami, cut into ¼-inch strips

1 large onion, chopped

1 teaspoon sambal oelek

¾ acorn squash, cut into ¾-inch pieces, or 10 ounces pre-cubed butternut squash

Kosher salt, freshly ground pepper

5 tomatoes from one 28-ounce can whole peeled tomatoes

4 sprigs basil

2 15-ounce cans butter beans, rinsed, drained

Method

Real Talk: Read between the lines and stay open to improvisation, and you’ll be able to make a hearty soup anytime, out of (almost) anything. In place of the pastrami, think of another cured meat that will crisp nicely (hello, bacon); the squash could be any root vegetable, really, and the beans are variable too.

Heat oil in a large pot over medium-high. Cook pastrami, tossing occasionally, until just beginning to brown, about 3 minutes. Add onion and cook, stirring occasionally, until tender, 6–8 minutes. Stir in sambal oelek and cook until fragrant, about 1 minute. Add squash and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Season with salt and pepper.

Add tomatoes, breaking into small pieces with a spoon, then stir in basil and 4 cups water. Reduce heat and simmer until squash is tender, 15–20 minutes. Discard basil. Add beans and cook until heated through, about 3 minutes. Season to taste.

Do Ahead: Minestrone can be made 1 week ahead; cover and chill, or freeze up to 3 months.