White Bean and Squash Soup
by Brenda Langton, Tastemaker in Residence
This soup manages to be delicate in flavor yet very hearty. When pureed, winter squash lends a buttery
richness without adding any dairy.
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Ingredients
1 tablespoon olive oil or butter
4 cloves garlic, chopped
1 medium onion, chopped
1 winter squash, peeled, seeded, and cut into 1-inch cubes—(31⁄2 cups),
or 1 (10-ounce) package frozen squash
1 (15-ounce) can navy beans or 11⁄2 cups cooked beans
1⁄2 teaspoon dried basil or oregano
1⁄4 teaspoon dried thyme
4 cups vegetable stock or water
1⁄4 teaspoon salt
Pepper
Instructions
Heat the oil in a soup pot and sauté the garlic and onions for approximately 5 minutes.
Add the cubed squash, cooked beans, basil, thyme, stock, and salt. Bring the stock to a boil, then reduce the heat and simmer until the squash is tender, approximately
20 minutes.Working in small batches, puree the soup in a blender or put it through a food mill. Return it to the soup pot. Taste the soup and adjust the seasoning, adding more salt if needed and pepper to taste. Bring the soup back to a simmer and serve.