Curried Butternut Squash and Tepary Bean Soup

Instructions

1. Pre-cook tepary beans according to package.
2. In a large pot, heat olive oil over medium-high heat and sauté the onion until soft. Add the garlic and cook for 1-2 minutes, stirring often. Next, stir in the curry powder, turmeric, cumin, coriander, ginger, salt, and pepper for about 1 minute until fragrant. Then, add the butternut squash and enough vegetable stock to cover it. Bring the mixture to a boil, then reduce to a low simmer with the lid tilted for 30-45 minutes until the squash is soft. Finally, remove from heat and let cool slightly before blending.
3. In a high-powered blender, blend the soup with the white tepary beans in batches until smooth, then return to the pot. Bring back up to a gentle simmer and stir in the coconut milk and squeeze of lime juice, remove from heat and serve warm.
4. Suggested toppings include drizzle of olive oil, coconut milk, chimichurri, popped wild rice, and seared cooked white tepary beans.

Acknowledgements

This project resulted from a partnership between the American Indian Foods program of the Intertribal Agriculture Council and Montana State University (MSU). The project was funded by MSU’s Outreach and Engagement Council and the National Institute of Food and Agriculture, U.S. Department of Agriculture (USDA) (award number 2020-38640-31523-WS1RE through the Western Sustainable Agriculture Research and Education program under project number SW21-929). MSU and USDA are equal opportunity employers and service providers. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the views of MSU or the USDA.

Innovator

MSU Food Product Development Lab (FPDL) collaborates with communities to innovate and develop new food products, focusing on enhancing nutritional value and economic opportunities for local producers, particularly in underserved regions.

 

Project Partner

Intertribal Agriculture Council (IAC) promotes the conservation and development of agricultural resources for Native American communities, focusing on sustainable practices, food sovereignty, and economic growth through advocacy, technical assistance, and policy development.

 

Funder

Western Sustainable Agriculture Research & Education (WSARE) program provides competitive grants to support farmer-driven research and education initiatives that promote sustainable agricultural practices, enhance profitability, and protect natural resources across the Western United States.

Funder

MSU Outreach & Engagement Council (OEC) fosters community partnerships and engagement initiatives to enhance public service, educational opportunities, and the university's land-grant mission throughout Montana and beyond.