Pureed White Bean And Winter Squash Soup Recipe

Name: Pureed White Bean And Winter Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound white beans (such as navy beans, small white beans, or cannelini), washed, picked over and soaked for 6 hours o overnight in 2 quarts water; 2 tablespoons extra virgin olive oil; 1 medium onion, chopped; 4 garlic cloves, minced; 2 1/2 quarts water; A bouquet garni made with a bay leaf, a couple of sprigs each thyme and parsley, and 2 sage leaves; Salt to taste; 2 leeks, white part only, well washed and chopped; 1 pound winter squash, peeled, seeds and membranes removed, and diced; Freshly ground pepper to taste; For garnish:; Slivered fresh sage leaves; Garlic croutons (toast slices country bread or baguette, rub with a cut clove of garlic, and cut the toasted bread into cubes; optional); A light drizzle of extra virgin olive oil (optional)

Servings: persons

1 pound white beans (such as navy beans, small white beans, or cannelini), washed, picked over and soaked for 6 hours o overnight in 2 quarts water
2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
2 1/2 quarts water
A bouquet garni made with a bay leaf, a couple of sprigs each thyme and parsley, and 2 sage leaves
Salt to taste
2 leeks, white part only, well washed and chopped
1 pound winter squash, peeled, seeds and membranes removed, and diced
Freshly ground pepper to taste
For garnish:
Slivered fresh sage leaves
Garlic croutons (toast slices country bread or baguette, rub with a cut clove of garlic, and cut the toasted bread into cubes; optional)
A light drizzle of extra virgin olive oil (optional)

1
Drain the beans. Heat 1 tablespoon of the olive oil in a large, heavy soup pot over medium heat and add the onion. Cook gently until tender, about 5 minutes, and add 2 of the garlic cloves and 1/2 teaspoon salt. Stir together for about 30 seconds, then add the drained beans and the water. Bring to a boil and skim off foam. Add the bouquet garni, reduce the heat, cover and simmer 1 hour.
2
Meanwhile, heat the remaining olive oil in a wide, heavy skillet over medium heat and add the leeks and 1/2 teaspoon salt. Cook gently, stirring, until tender, about 3 minutes, and add the remaining garlic and the squash. Cook, stirring, until the garlic is fragrant and the squash is coated with oil and just beginning to soften, about 2 minutes. Remove from the heat and stir into the beans. Add salt to taste and continue to simmer for another 30 minutes to an hour, until the beans and vegetables are thoroughly tender and falling apart. Taste and adjust salt. Remove the bouquet garni.
3
Using an immersion blender or a food mill fitted with the fine or medium blade, puree the soup. Heat through, taste and adjust salt, and add pepper to taste. Serve, garnishing each bowl with slivered sage leaves, (optional) garlic croutons and an optional drizzle of olive oil.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound white beans (such as navy beans, small white beans, or cannelini), washed, picked over and soaked for 6 hours o overnight in 2 quarts water, 2 tablespoons extra virgin olive oil, 1 medium onion, chopped, 4 garlic cloves, minced, and more.

Yes, Pureed White Bean And Winter Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pureed White Bean And Winter Squash Soup

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