I learned two main things in culinary school: one, the importance of minimizing food waste (at the time, the focus was on cost – but now we know there are so many other good reasons!), and two, that soup is the easiest way to “make something out of nothing.”Note: I use an Instant Pot, but you could get the same effect with a regular pot and longer cooking time, or a stovetop pressure cooker. I tweak this recipe based on what I get from my Oahu Fresh box!
Author: Dabney Gough
3Tbsp.Extra Virgin Olive Oil
1SmallButternut SquashPeeled and Diced
5Cloves of GarlicSmashed, Peeled, and Trimmed
3Tbsp.Curry Powder or Other Spice Blend
4CupsDried Black BeansSoaked Overnight in Plenty of Water and Then Drained
Salt To Taste
Juice from ½ a Lemon
Heat an Instant Pot to “Sauté” mode. When hot, add the olive oil and onions and sauté until they start to turn golden.
Add the carrot, butternut squash, tomatoes, and garlic and sauté 1-2 minutes longer. Add the spice blend and sauté for 1 more minute, until fragrant and lightly browned.
Add the beans and water to cover by at least 1”, stirring to loosen any browned bits from the bottom of the pot. Cover and seal the lid, and set the timer to cook under pressure for 25 minutes.
Once cooking has finished, let the pressure release naturally. Then season to taste with salt and lemon juice.
To serve, add a dollop of Sweet Land Farm goat cheese, a swirl of extra virgin olive oil, and a dash of hot sauce.