If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Makes 1 large pot
- 1 yellow onion (diced)
- 1 medium carrot (peeled & diced)
- 2 stalks celery (diced)
- 6 cloves garlic (rough chop)
- 1/2 cup dry white wine
- 2 bay leaves
- 1 teaspoon Hungarian paprika
- 1 butternut squash (halved, peeled & seeds removed)
- 15 ounces can pumpkin puree
- 15 ounces can Cannellini Beans
- 1 spring rosemary
- 4 cups homemade or low sodium chicken broth
- 4 cups water
- 1 cup cream
- 1/2 cup Parmesan (grated)
- salt and pepper
- olive oil
- Heat a Dutch over or soup pot over medium heat and add olive oil. Add in onion, carrot, celery, salt and pepper. Let soften for 5 minutes. Add garlic and cook for 1 more minute.
- Deglaze pan with dry white wine and let reduce for 2-3 minutes. Now add paprika and bay leaves.
- Now add in previously peeled and cubed butternut squash, can of pumpkin puree, and drained Cannellini beans. Add a big pinch of salt, pepper and add rosemary. Put the rosemary in a spice bag if you have it. Mix and let cook together for 5 minutes.
- Add in chicken broth and water, with another generous pinch of salt and pepper. Bring to a boil and then reduce to a simmer. Cover and let simmer for 45 minutes.
- Turn off heat. Using a spider or slotted spoon, remove about 1/4 - 1/2 of the chunks to a bowl. Set aside. With an immersion blender, puree everything left in the Dutch oven, until very smooth.
- Add back in the un-pureed hunks of veggies and beans. Add the cream and parmesan as well. Stir everything together and taste. Adjust seasoning as necessary. Serve warm with toasted bread or a grilled cheese.
- This recipe was entered in the contest for Your Best Savory (Winter) Squash Recipe