Recipe Request- Butternut Squash/Pumpkin and White Bean Soup

1992Leigh1992

Hi,

Just wondering if anyone has had any experiences making a soup with fresh pumpkin and canned beans.

All of the really good recipes I see use canned pumpkin/puree so I don't have a concept of the right cooking ratio that would make a soup not too watery.

Would it taste just as nice if I just followed a recipe for pumpkin soup and added the beans in later? Or do the beans soak up extra flavour from simmering with the rest of the ingredients?

fanaledrinks112

Here, sweet winter squash, earthy mushrooms and woodsy fresh sage mingle in a warming meatless stew. The only accompaniment needed is crusty bread. For dessert, set out wheat meal biscuits, sliced pears and a rich, creamy cheese.

Ingredients:
2 to 2 1/2 oz. dried porcini mushrooms
3 cups very hot water
1 Tbs. olive oil
2 yellow onions, finely chopped
2 serrano chilies, seeded and minced
2 tsp. minced fresh sage
2 lb. butternut squash, peeled, seeded and cut into 1/2-inch pieces
Coarse kosher salt and freshly ground pepper, to taste
2 cans (each 15 oz.) cannellini beans, with liquid
2 cups low-sodium vegetable or chicken broth
Chopped fresh flat-leaf parsley for sprinkling
Directions:
Place the dried porcini in a sieve and rinse briefly with cold water. Transfer to a small bowl and add the very hot water. Let soak until the mushrooms are softened, about 20 minutes.

Meanwhile, in a large, heavy pot over medium-high heat, warm the olive oil. Add the onions, chilies and sage and sauté until the onions are tender, about 8 minutes. Add the squash, season with salt and pepper, and sauté until the squash starts to soften, about 5 minutes.

Fanale Drinks