Pureed White Bean & Squash Soup
Pureed White Bean & Squash Soup
Ingredients
- 2 lbs winter squash (butternut is fine or purchase pre-diced squash)
- Water to cover
- Salt and freshly ground pepper to taste
- 2 16-oz cans white beans (Navy, cannellini or Great Northern are good)
- Extra virgin olive oil
- 2 medium onions, diced
- 8 garlic cloves, minced
- Sea salt
- 2 leeks, white part only
- 1 zucchini
Instructions
- Peel, seed and remove squash membranes.
- Dice squash into half-inch cubes.
- In heavy soup pot, sauté 4 minced garlic cloves and the diced onion in oil.
- Cook squash, garlic and oinion in water until flavors meld.
- Add salt and pepper to taste.
- Refrigerate overnight in the broth or plan to have an hour to cook on the same day.
- Open bean cans and drain beans in a colander, discarding bean water.
- Add beans to the squash in the soup pot.
- Turn burner on medium high so pot can simmer.
- Add 2 minced garlic cloves and 1 teaspoon salt.
- Simmer for 15-20 minutes so the flavors meld.
- Remove green leaves of 2 leeks and root end.
- Score outer skin and remove first layer so only white part is showing. Wash.
- Slice thinly.
- Wash and slice 1 zucchini thinly. (Peel in stripes before slicing if desired).
- Add olive oil to the skillet over medium-high heat.
- Cook in oil until partly light brown. Leeks should be slightly crunchy. Zucchini soft with some light brown areas.
- Reserve for garnish.
- Using an immersion blender fitted with the fine or medium blade, puree the soup. Or use food processor.
- Serve hot, garnishing each bowl with fried leeks and zucchini.
Prepare Squash
Prepare Soup for Simmering
Prepare the Garnishes
Finish the Soup
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