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.

image courtesy of girlgonegourmet.com

/ / s e r v e s 6

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

1. Heat the oil in a soup pot and sauté the garlic and onions for approximately 5 minutes.

2. 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.

3. 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.