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Ingredients
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1
yellow onion (diced)
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1
medium carrot (peeled & diced)
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2
stalks celery (diced)
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6
cloves garlic (rough chop)
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1/2 cup
dry white wine
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2
bay leaves
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1 teaspoon
Hungarian paprika
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1
butternut squash (halved, peeled & seeds removed)
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15 ounces
can pumpkin puree
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15 ounces
can Cannellini Beans
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1
spring rosemary
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4 cups
homemade or low sodium chicken broth
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4 cups
water
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1 cup
cream
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1/2 cup
Parmesan (grated)
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salt and pepper
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olive oil
Directions
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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.
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Deglaze pan with dry white wine and let reduce for 2-3 minutes. Now add paprika and bay leaves.
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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.
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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.
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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.
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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.
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