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1320840111|%e %b %Y, %H:%M %Z|agohover
Reminiscent of butternut risotto, but in reverse :)
- Roast 1 butternut squash, halved, at 400* until slightly softened (30 min?)
- Meanwhile, cook 1/3 bag of (already soaked) cannellini beans until soft.
- Peel the squash and cut into 1 inch chunks
- 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
- Add the squash and saute until cooked.
- 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.
- Aggressively salt and pepper it!
- Puree 1/3 of the soup to develop a creamy base.
- Consider enriching with butter, cream, or creamy cheese.
- Add 4 more leaves chopped sage
- 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