WHY THIS RECIPE WORKS This hearty version of butternut squash soup can stand on its own as a meal. Instead of the usual creamy, rich pureed style of butternut squash soup, we opted to feature chunks of squash paired with creamy cannellini beans to give our soup some heft. Because the bulb portion of the squash is difficult to cut into cubes that will cook evenly, and because it naturally cooks faster than the dense neck portion, we cut the bulb into wedges, cooked them in the broth until they were soft, and then mashed them to make a “squash stock” that gave our soup base body and flavor. We then cooked the neck portion, cut into chunks, in this stock. Adding butter to the stock at the start of its simmering time allowed it to fully emulsify, giving the soup base richness and a more velvety texture. A swirl of sage pesto, which we quickly made in the food processor, lent just the right bright, fresh finish.
Serves 6 to 8
TOTAL TIME: 1 hour
INGREDIENTS
- FOR PESTO
- ½ cup walnuts, toasted
- 2 garlic cloves, minced
- 1 cup fresh parsley leaves
- ½ cup fresh sage leaves
- ¾ cup extra-virgin olive oil
- 1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
- Salt and pepper
- FOR SOUP:
- 1 (2-to 2½-pound) butternut squash, peeled
- 4 cups chicken or vegetable broth
- 3 cups water
- 4 tablespoons unsalted butter
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 1 pound leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
- 1 tablespoon tomato paste
- 2 garlic cloves, minced
- Salt and pepper
- 3 (15-ounce) cans cannellini beans
- 1 teaspoon white wine vinegar
INSTRUCTIONS
- FOR PESTO:
- Pulse walnuts and garlic in food processor until coarsely chopped.
- Add parsley and sage. With processor running, slowly add oil until incorporated.
- Transfer to a bowl, stir in Parmesan, and season with salt and pepper to taste; set aside.
- FOR SOUP:
- Cut round bulb section off squash and cut in half lengthwise. Discard seeds, then cut each half into 4 wedges.
- Bring squash wedges, broth, water, butter, and soy sauce to boil in medium saucepan over high heat.
- Reduce heat to medium, partially cover, and simmer vigorously until squash is very tender and starting to fall apart, about 20 minutes.
- Remove pot from heat and use potato masher to mash squash, still in broth, until completely broken down. Cover to keep warm; set aside.
- While broth cooks, cut neck of squash into ½-inch pieces.
- Heat oil in Dutch oven over medium heat until shimmering.
- Add leeks and tomato paste and cook, stirring occasionally, until leeks are softened and tomato paste is darkened, about 5 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Add squash pieces, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, for 5 minutes.
- Add squash broth and bring to simmer. Partially cover and cook for 10 minutes.
- Add beans and their liquid, partially cover, and cook, stirring occasionally, until squash is just tender, 15 to 20 minutes.
- Stir in vinegar and season with salt and pepper to taste.
- Serve soup with pesto and extra Parmesan cheese separately, passing them at the table.
