White Bean and Butternut Squash Soup

Preparation

1. Step 1

   Soak in 4 cups water overnight: 1 cup dried white beans (such as cannellini, haricot blanc, or navy beans).

   Step 2

   Drain and put in a large pot with: 3 cups chicken broth, 4 cups water.

   Step 3

   Bring to a boil, then lower the heat, and simmer until the beans are tender. Start checking after 45 minutes. Season to taste when cooked.

   Step 4

   Heat in a heavy-bottomed pot: 2 tablespoons olive oil or duck fat.

   Step 5

   Add: 2 onions, sliced thin, 3 or 4 sage leaves, 1 bay leaf.

   Step 6

   Cook over medium heat until tender, about 15 minutes. Stir in: 1 medium butternut squash, peeled and cut into 1/2-inch cubes, Salt.

   Step 7

   Cook for 5 minutes. Drain the beans and add 6 cups of their cooking liquid to the squash and onions. Cook at a simmer until the squash starts to become tender. Add the beans and keep cooking until the squash is very soft. Taste and adjust the seasoning if necessary.

2. Variations

   Step 8

   Serve hot soup over thickly sliced country-style or levain bread that has been brushed with duck fat or olive oil and toasted until crisp and golden brown.

   Step 9

   Use other varieties of winter squash: Delicata, acorn, kabocha, French pumpkin.