Gingered Squash-and-Bean Soup


1 cup small, dry white beans
2 pounds butternut squash, peeled and diced (about 6 cups)
2 tablespoons oil
2 medium onions, chopped
1 cup chopped celery
2 tablespoons minced fresh ginger
5 cloves garlic, chopped
1 teaspoon salt (or to taste)
freshly grated black pepper
1/3 cup chopped parsley, for garnish


Soak beans overnight in about 2 quarts water. Drain off water, then add water to cover and cook gently until beans are tender, about 1 hour. Meanwhile, steam squash until tender. Cool slightly and puree. In a heavy soup kettle, heat oil and saute onions, celery, ginger, and garlic until soft. Add squash puree. Add cooked beans, bean liquid, and about 2 cups water. Add salt and pepper to taste. Add additional water, if necessary, for desired consistency. Serve hot, garnished with parsley.


6 servings


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