I celebrated the rain we were getting in San Diego yesterday because my garden so desperately needs it and also because I love rain…in moderation off course. Me and Noah took a walk right before the rain started and it was quit windy which Noah was not very happy about so I ended up sprinting home and once inside in our cozy place with no winds he was again the happy little boy he is.
I thought roasted vegetables and bean soup sounded like a great way to warm up after the cold walk. The roasting vegetables made the house smell so welcoming. I served the soup slices or fresh baked bread from this morning.
1 medium acorn squash, cut in half
1/2 yellow onion, peeled and chopped in large pieces
2-3 fresh thyme twigs
1 tbs olive oil
2/3 cups cooked garbanzo beans
Salt & pepper to taste
Preheat oven to F350
Arrange vegetables in a single layer on a parchment sheet. Drizzle oil over and toss vegetables until coated with oil. Place thyme over and bake until vegetables are soft, about 15-20 minutes. Use a spoon to remove the acorn “flesh” and puree them, garbanzo beans and 2 cup vegetables stock in a blender or food processor until smooth and creamy. Pour into a pot and reheat. Add salt and pepper.