Categories: Soup
Ingredients
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 2 onions, chopped
- 4 fresh sage leaves, slivered
- 1 bay leaf
- 1 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 1 ( 2 Lb.) butternut squash, peeled, seeded
- and cut into 1-inch chunks (about 1 Lb.
- prepared)
- 1 (15 oz.) can cannellini beans, drained and
- rinsed
- 4 cups chicken broth
Directions
- Heat oil and butter in a soup pot set over medium heat. Add onion, sage, bay leaf, salt and pepper. Cook stirring occasionally, until onion starts to color, about 15 minutes. Stir in squash and beans. Pour in broth. Bring to a boil, lower to a simmer and cook partially covered, until squash turns tender, about 20 minutes. Scoop out 1 cup soup (squash, beans and all); set aside. Toss bay leaf. Use an immersion or standard blender to swirl soup smooth. Return reserved 1 cup chunky soup to the smooth soup (providing a little texture). Reheat over low. Serve hot.