Butternut Bean Soup
Prep time: 40 minutes
Cook time: 40 minutes
Total time: 1 hour 20 minutes
Yield: Serves 4
Categories:
Ingredients
Soup:- 1-1/2 cups dried white beans, soaked overnight and drained
- 6 garlic cloves, finely chopped
- 1 tablespoon thyme
- 1 tablespoon sage
- 4 teaspoons rosemary
- 3 medium portabella mushroom caps, sliced (optional)
- 2 butternut or Hubbard squash, halved lengthwise and seeded
- Olive oil
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Instructions
- 1. Combine the beans, garlic and spices in a large saucepan, add water to cover amply and simmer for 30 to 40 minutes, or until beans are tender and most of the water has cooked off. Add mushrooms toward the end.
- 2. While beans are cooking, drizzle a large roasting pan with olive oil and arrange squash skin side down. Cook at 400 F for about 40 minutes, or until fully tender when pierced with a fork. Remove from oven and serve each half squash filled with a generous scoop of bean soup.
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About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
