Butternut Squash and White Bean Soup is a classic. Richly flavored, it has a natural, subtle sweetness tempered with the creaminess of white beans. Simply yummy!
Butternut Squash and White Bean Soup
Author: Epicurus.com Kitchens
Recipe type: Soups and Stews
Serves: 6 to 8 servings
- 1 butternut squash or 1 small pumpkin
- 8 ounces (225 g) dried white beans
- 1 onion
- 2 cloves garlic
- 3 pints (1.7 litres) vegetable or chicken stock
- 1 1/2 teaspoons dried thyme
- 1 bay leaf
- 3/4 pint (450 ml) semi-skimmed or whole milk
- Salt and freshly ground black pepper
- 1/2 teaspoon paprika
- Celery leaves for garnish
- Soak the beans overnight in cold water. Drain them and place in a large saucepan. Roughly chop the onion and garlic and add them to the pan with 2 pints (1.1 litres) of the stock, 1 teaspoon of the dried thyme and the bay leaf.
- Bring to the boil then reduce the heat. Cover and simmer for about 1 1/2 hours until the beans are tender.
- Peel the butternut and discard the seeds and membrane. Finely dice the flesh and simmer in the reserved stock and thyme for 15 minutes until tender.
- Allow to cool, then remove the bay leaf from the beans, add the butternut squash, milk and stock mixture and puree in a liquifier until smooth.
- Return to the pan and reheat gently. Season to taste, sprinkle paprika in the centre of each serving and garnish with the chopped celery leaves.