Purchases from the market this week: butternut squash, sweet potatoes, shallots, a huge bunch of sage, several sprigs of rosemary, and a bag of broccoli florets.
I thumbed through my binder of collected recipes and found, sitting right near the top, a loose piece of paper from the farmer's market with this soup recipe. Given the big old bag of dry white beans sitting in my legume drawer just waiting to be cooked, it was a perfect fit.
Butternut Squash and White Bean Soup
1 1/2 cups chopped onion
6 garlic cloves, minced
3 cups low-salt chicken broth (I used veggie broth from boullion cubes)
2 1/2 lbs of beans (I guesstimated here using beans I'd made in the slow cooker - I put in about 6 cups all together)
1 cup diced tomatoes (I used some crushed tomatoes I had leftover)
1 teaspoon chopped fresh rosemary
Saute chopped onion and garlic in olive oil until golden, about 10 minutes.
Add broth; bring to boil. Stir in butternut squash, 1 lb beans with liquid, tomatoes, and fresh rosemary.
Puree (or mash) remaining beans with liquid in processor until smooth. Add to soup. Cover and simmer until butternut squash is tender and flavors blend, about 15 minutes.
Season soup with salt and pepper.
Really good soup. Fresh herbs make all the difference.