Roasted Winter Vegetable and White Bean Chowder
This vegetarian variation on chowder pays homage to the indigenous peoples of New England.
By Yankee Magazine|Jan 03 2022|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanLinda Jeffers Coombs is an author and historian from the Wampanoag Tribe of Gay Head (Aquinnah) on Martha’s Vineyard. “A staple of our dishes was corn and beans,” she says, “and you could make a soup or a stew with that, and add meat or any kind of shellfish, such as quahogs and clams.” This vegetarian variation on chowder pays homage to the indigenous peoples of New England. In the summer and early fall, I make it with corn so that it contains the “three sisters” ingredients: beans, corn, and squash.
Yield:
8 to 10 servingsIngredients
2½ cups diced butternut squash
2½ cups sliced carrots
2 cups diced russet potatoes
1 cup sliced parsnips
1 fennel bulb, diced
2 tablespoons plus 3 tablespoons olive oil
2 teaspoons kosher salt, divided
3 cups diced onion
1 cup diced celery
5 fresh thyme sprigs
1 fresh rosemary sprig
1 bay leaf
1 teaspoon freshly ground black pepper
2 tablespoons flour (all-purpose or gluten-free)
8 cups vegetable stock
2 (14-ounce) cans cooked white beans, drained
2 cup sliced mushrooms, any kind
2 cups milk of your choice (whole milk, unsweetened almond milk, and unsweetened soy milk are all good)
Fresh thyme springs and ground paprika or smoked paprika, for garnish
Instructions
Heat your oven to 425°. In a large bowl, toss the butternut squash, carrots, potatoes, parsnips, and fennel with 2 tablespoons olive oil and 1 teaspoon kosher salt. Divide these vegetables between two large rimmed baking sheets and roast until tender and browned, about 40 minutes, turning them a few times while roasting.
While the vegetables are roasting, prepare the soup base. Heat 3 tablespoons olive oil in a large pot over medium-high heat, then add the onion, celery, thyme, rosemary, bay leaf, black pepper, and remaining 1 teaspoon salt, then cook, stirring occasionally, until soft, about 6 minutes. Stir in the flour and cook, stirring constantly, for 1 minute. Add the stock and beans. Bring to a boil, then reduce heat to a simmer and cook for 10 minutes. Add the mushrooms and milk, bring to a simmer, and stir in the roasted vegetables. Taste and add additional salt and pepper if desired. Serve hot, garnished with fresh thyme sprigs and a sprinkle of paprika.
I have a family member who is allergic to mushrooms. Can I leave that out or is there a substitute I can use?
I left the mushrooms out and just used a cup more of butternut squash. It was fine!
Are fresh mushrooms supposed to be cooked first? Also can you freeze this soup?
Made this last night with chicken broth and also threw in some corn and leafy greens since we needed to use it…delish! Perfect for the rainy weather we’ve been having and a great way to detox after the holidays.
This is a fabulous, 5 star recipe!. Yum!