Thanks to Shifrah Devorah Witt and Zipporah Malka Heller for sharing this recipe from their cookbook The Best of Mexican Kosher Cooking.
An unusual and wonderful combination in both color and texture. This soup is packed with fiber, is heavy enough to be a main dish, but can also be served in a smaller portion as a soup course.
1 kobucha squash, butternut squash, or small pumpkin
2 tablespoons olive oil
1 large onion, chopped fine
3 cloves garlic, chopped coarsely
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 teaspoons cumin
1 (15-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can tomato sauce
2 cups water
1-3 tablespoons of bottled and diced jalapenos or fresh sliced Anaheim peppers (optional); do not touch with hands
1/2 of a (15-ounce) can of corn, drained
1. Remove peel of squash or pumpkin and cut into 1-inch chunks. Heat 2 tablespoons olive oil over medium-high heat in a soup pot. Add squash and onions. Cook until onions are translucent, stirring frequently.
2. Add garlic and cook for another minute. Add salt, pepper, cumin, kidney beans, tomato sauce, and water. Cook covered over low heat for 30-40 minutes. Check and stir frequently. Taste for seasonings.
3. Make sure the squash/pumpkin is cooked to your satisfaction. If not, continue to cook on low until it is tender when pierced with a fork. Add more water if the liquid level is getting too low. Add jalapenos or Anaheim chilies for the last 5 minutes of cooking time (optional). Add corn and heat through just before serving.
Parve. Serves 6.