A pretty filling, tasty, simple soup. This one uses dried beans, so you do need to plan a bit ahead, but letting beans soak is about as hands-off as it gets. This would be extra nice with some good crusty bread!

Ingredients:

• 1 cup dried white beans (cannellini, haricot blanc, or navy beans, which is what I used)
• 3 cups chicken broth
• 4 cups water (I actually just used all water and some better than bullion, with good results)
• 2 tablespoons olive oil
• 2 onions, sliced thin
• 3-4 sage leaves
• 1 bay leaf
• 1 medium butternut squash, peeled and cubed
• salt to taste

The day before, put the beans in a pot and add enough water to cover by an inch. Soak overnight.

When ready to cook, drain the beans, then combine with the broth and 4 cups water over high heat. Bring to a boil, then reduce the heat and simmer until tender, at least 45 minutes.

Meanwhile, in a large, heavy-bottomed pot, heat the oil over medium heat. Add the onion and herbs and cook until tender, about 10 minutes.

Stir in the squash and cook for 5 minutes.

Drain the cooked beans, reserving the liquid, and pour 6 cups (after evaporation, that’s most of it) into the pot with the squash.

Cook at a simmer until the squash starts to become tender. Add the beans and continue cooking until the squash is very soft.

Season with salt if needed. Remove the bay leaf before serving.

White Bean and Butternut Squash Soup

From The Art of Simple Food.

• 1 cup dried white beans (cannellini, haricot blanc, or navy beans)
• 3 cups chicken broth
• 4 cups water
• 2 tablespoons olive oil
• 2 onions, sliced thin
• 3-4 sage leaves
• 1 bay leaf
• 1 medium butternut squash, peeled and cubed
• salt to taste

The day before, put the beans in a pot and add enough water to cover by an inch. Soak overnight. When ready to cook, drain the beans, then combine with the broth and 4 cups water over high heat. Bring to a boil, then reduce the heat and simmer until tender, at least 45 minutes.

Meanwhile, in a large, heavy-bottomed pot, heat the oil over medium heat. Add the onion and herbs and cook until tender, about 10 minutes. Stir in the squash and cook for 5 minutes.

Drain the cooked beans, reserving the liquid, and pour 6 cups into the pot with the squash. Cook at a simmer until the squash starts to become tender. Add the beans and continue cooking until the squash is very soft. Season with salt if needed. Remove the bay leaf before serving.