Butternut Squash, Cannellini Beans, and Sage Soup

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Reminiscent of butternut risotto, but in reverse :)

  1. Roast 1 butternut squash, halved, at 400* until slightly softened (30 min?)
  2. Meanwhile, cook 1/3 bag of (already soaked) cannellini beans until soft.
  3. Peel the squash and cut into 1 inch chunks
  4. In a soup pot, saute 8 leaves of chopped sage, 1 diced onion, 3 cloves garlic, 1 finely chopped carrot, and 1 finely chopped red pepper until soft
  5. Add the squash and saute until cooked.
  6. Add the beans, some of their cooking liquid (depending on how thick you want the soup), a Parmesan rind, and a bay leaf. Cook until flavors meld, 15-20 min.
  7. Aggressively salt and pepper it!
  8. Puree 1/3 of the soup to develop a creamy base.
  9. Consider enriching with butter, cream, or creamy cheese.
  10. Add 4 more leaves chopped sage
  11. Serve with freshly ground pepper, a generous spoonful of arborio rice, & depending on how much you enriched the soup with dairy already, shredded Pecorino Romano or Parmesan cheese.

Consider adding?

  • Bitter leafy green veggie, like kale
  • Sliced green onions?
  • Hot pepper

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