Pureed White Bean & Squash Soup

Pureed White Bean & Squash Soup

Prep Time: 50 minutes

Yield: 6-8 portions


  • 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


    Prepare Squash
  1. Peel, seed and remove squash membranes.
  2. Dice squash into half-inch cubes.
  3. In heavy soup pot, sauté 4 minced garlic cloves and the diced onion in oil.
  4. Cook squash, garlic and oinion in water until flavors meld.
  5. Add salt and pepper to taste.
  6. Refrigerate overnight in the broth or plan to have an hour to cook on the same day.
  7. Prepare Soup for Simmering
  8. Open bean cans and drain beans in a colander, discarding bean water.
  9. Add beans to the squash in the soup pot.
  10. Turn burner on medium high so pot can simmer.
  11. Add 2 minced garlic cloves and 1 teaspoon salt.
  12. Simmer for 15-20 minutes so the flavors meld.
  13. Prepare the Garnishes
  14. Remove green leaves of 2 leeks and root end.
  15. Score outer skin and remove first layer so only white part is showing. Wash.
  16. Slice thinly.
  17. Wash and slice 1 zucchini thinly. (Peel in stripes before slicing if desired).
  18. Add olive oil to the skillet over medium-high heat.
  19. Cook in oil until partly light brown. Leeks should be slightly crunchy. Zucchini soft with some light brown areas.
  20. Reserve for garnish.
  21. Finish the Soup
  22. Using an immersion blender fitted with the fine or medium blade, puree the soup. Or use food processor.
  23. Serve hot, garnishing each bowl with fried leeks and zucchini.