Side Dish or Spread: Butternut Squash and White Bean Soup

Squash and White Bean Soup

My family really likes this hardy soup. The original recipe calls for 7 cups of squash, but I thought that made it a bit too thick. You can adjust according to your liking.

1 small onion, chopped

2 teaspoons olive oil

2 cloves garlic, chopped

4 cups water or vegetable stock

1 butternut, kabucha, or hubbard squash, peeled and cut into cubes (about 6 cups)

1 tablespoon minced fresh ginger or 1/2 teasponn powdered ginger

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1 1/2 tablespoons miso (Whole Foods)

1 tablespoon tahini (Whole Foods or Stop n Shop)

2 cups cooked (or canned) white beans

1/2 cup minced fresh parsley or watercress

Salt and pepper to taste

In large soup pot over medium-low heat, add onion and oil. Stir gently to spread and then cook about 15 minutes without stirring till onions are brown and caramelized. Stir in garlic. Add stock and squash. Cover and bring to boil over high heat. Lower heat and simmer 30 minutes until squash is tender. Puree squash mixture in blender or food processor with spices, miso, and tahini. Add water if soup is too thick. Return to pot and stir in beans and parsley over low heat. Season with salt and pepper. Garnish with roasted pumpkin or squash seeds, if desired.