Butternut Squash and Cannellini Bean Soup

< Back to Informally Cooking...

1271468634|%e %b %Y, %H:%M %Z|agohover

I had lots of leftover butternut squash from the other night (see earlier post). What to do to break up the monotony? I made haste for the can opener.

I added about 1/2 can each of petite diced tomatoes and cannellini beans to the pot of butternut squash soup heating up on the stove. The result was a bit salty, so I added some water to tone it down. I let stew for 15 minutes while doing other things, added some black pepper, and let the mix have a taste of the immersion blender. Once creamy, I stirred in some shredded Parmesan (better if I had a rind, but no). It turned into a great leftover soup that was ready in minutes and tasted completely different from the original. The jazzed up soup had the following ingredients:

  • butternut squash
  • cannellini beans
  • canned diced tomatoes
  • onion
  • garlic
  • celery

Sage might be nice in here too.

Add a New Comment
Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License