Southwestern soup with spaghetti squash "pasta"
Winter squash is the star of the produce bin at this time of year. It’s colorful and wonderfully versatile in an array of recipes. Chefs use squash all kinds of ways--in ravioli, risottos, mousses, bisques and puddings.
Squash also has nutritional heft. With a healthful dose of fiber, vitamin A, traces of vitamin C and potassium, it’s prominent on the anti-cancer food list. And half a cup of pureed butternut squash has only 40 calories.
Most squashes are interchangeable in recipes, with the exception of spaghetti squash and acorn squash. Spaghetti squash has thin strands like pasta; acorn is best baked and eaten from the shell rather than pureed.
Heat oil in 3-quart pot over medium heat. Add onion and garlic. Cook, stirring often, until softened, about 5 minutes. Add broth, squash, tomatoes, beans, chiles and salt. Bring to boil. Simmer, covered, 5 minutes. (Can be made 2 days ahead and refrigerated.) To serve, stir in cilantro, taste and adjust seasonings.
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