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Perfect with crackers, or just a blanket and a comfy chair

(page 3 of 3)



Don Shepler and his wife Erin Zell moved from Hailey to Galena Lodge in May, when a snowmobile was required to pack them up to their cabin. The couple have a lease with the Blaine County Recreation District to run the Lodge, a traditionally homey facility used by travelers headed north of Ketchum on Highway 75 and Nordic skiers and snowshoers who utilize its surrounding trails. After 15 years in food service, Shepler believes soups are a crucial part of any winter menu and he shared one of his favorites with us.


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

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.

Galena Lodge
Highway 75, 24 miles north of Ketchum


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