1. Place the beans in a large soup pot over medium-high heat and cover with cold water and bring to a boil.
2. Remove the beans from the heat.
3. Cover and let stand 1 to 2 hours.
4. Drain and rinse the beans.
5. In the same soup pot over medium heat.
6. Combine the soaked beans, onion, butternut squash, water, vegetable or chicken broth, garlic, tomatoes, cumin, basil, marjoram, and nutmeg.
7. Bring just to a boil (do not boil) and reduce the heat and simmer 1 1/2 to 2 hours or until beans are tender.
8. Remove the stockpot from the heat and let the soup cool very slowly. Careful if you do not let cool slightly before processing, mixture will explode out of container and make a mess in your kitchen.
9. Remove 2 cups of the soup mixture and place it into a food processor and puree.
10. Repeat 2 cups at a time with remaining bean mixture.
11. Return the pureed mixture to a soup pot and re-heat.
12. Add the lemon juice, salt, and pepper.
13. Remove from the heat and serve in soup bowls topped with sour cream. |
