White Bean and Butternut Squash Soup Recipe

By The Cooking World, Editorial Staff

October 22, 2021

Alice Water's White Bean and Butternut Squash Soup

After two weeks entirely dedicated to Ice Cream, it's time to heat things up with another recipe from our We Cook Books series. Today we share with you a comfort White Bean and Butternut Squash Soup from the book The Art of Simple Food.

PREP TIME

50 minutes to 1 hour

COOK TIME

30 minutes

serves

4 to 6

Ingredients

1 cup dried white beans (such as cannellini, haricot blanc, or navy beans)
750 g (3 cups) chicken broth
1000 g (4 cups) water
30 g (2 tablespoons) olive oil or duck fat
2 onions, sliced thin
3 or 4 sage leaves
1 bay leaf
1 medium butternut squash, peeled and cut into (1/2-inch) cubes
Salt

Special Equipment

Large Pot
Heavy-Bottomed Pot

Instructions

Soak the beans overnight in 1 liter (4 cups) of water.
Drain and put in a large pot with 750 g (3 cups) of chicken broth and 1 liter (4 cups) of water. Bring to boil, then lower the heat, and simmer until the beans are tender. Start checking after 45 minutes. Season to taste when cooked.
Heat in a heavy-bottomed pot 30 g (2 tablespoons) olive oil or duck fat and add the onions, sage leaves, and bay leaf. Cover over medium heat until tender, about 15 minutes.
Stir in the butternut squash, season with salt, and cook for 5 minutes. Drain the beans and add 2.5 liters (6 cups) of their cooking liquid to the squash and onions. Cook at a simmer until the squash starts to become tender. Add the beans and keep cooking until the squash is very soft. Taste and adjust the seasoning if necessary.

White Bean and Butternut Squash Soup Recipe

Alice Water's White Bean and Butternut Squash Soup

Ingredients

Special Equipment

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Microplane Profesional Fine Grater

Staub Iron Round Cocotte 5.5-quart

OXO Good Grips Mixing Bowl Set

John Boos R03 Maple Wood Edge Grain

Instructions

Tags

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