Recipes
 |
White Bean & Butternut Squash Soup |
|
| Category: | Starter |
|---|---|
| Source: | Galena Lodge |
| Ingredients: | 4 cups cooked white beans such as cannellini or Great Northerns 3 tablespoons olive oil for sautéing 2 yellow onions, diced 4 ribs of celery, diced 2 carrots, diced 4 tablespoons fresh garlic, minced 1/4 cup white wine 8 cups homemade or low-salt stock (vegetable or chicken) 3 tablespoons chopped fresh thyme 3 tablespoons chopped fresh parsley 1 tablespoon chopped sage 2 bay leaves 4 cups butternut squash, peeled and cut into 1/4” chunks 3 cups chopped greens, kale or chard Salt and pepper to taste Shaved Parmesan cheese to garnish |
| Preparation - Directions: | In a large stock pot, sauté the onions, celery and carrots in the olive oil for 3 to 4 minutes. Add the garlic and continue to sauté, stirring often for 2 to 3 more minutes. Sprinkle a dash of salt and pepper over the vegetables as they cook. Add the white wine and cook until it has almost dried up. Add the herbs, the cooked beans, the squash and the stock. Bring the soup up to a slow boil. Turn the heat down and simmer until the squash is tender. Stir in the greens and simmer for 2 to 3 minutes. Adjust the seasoning with salt and pepper. Garnish with freshly shaved Parmesan cheese and serve with grilled bread. *Using homemade chicken stock will make this soup a little richer. |
 |
