Butternut Squash White Bean Soup with Crispy Sage

• 份量: 4 servings
• 活動時間: 20 minutes
• 總時間: 1 hour 5 minutes

食材

1 bulb of garlic

2 tbsp olive oil plus more for roasting

15 sage leaves

1 medium yellow onion, diced

1 chili pepper, thinly sliced (optional)

1/2 tbsp fresh thyme

1 tsp ground coriander

2 lb butternut squash, peeled and cut into 1-inch cubes

1, 15 oz can of cannellini beans, drained and rinsed

4 cups vegetable broth

1 tbsp yellow miso paste

Kosher salt as needed

White pepper to taste (optional)

步驟

Preheat the oven to 425F. Cut 1/4 inch off the top of the garlic bulb and place on a sheet of foil. Drizzle the exposed garlic cloves with some oil and a pinch of salt. Wrap the bulb with the foil and place in the oven for 35-40 minutes or until the garlic has softened.

Place a large dutch oven or pot over medium low heat then add the oil and allow to heat up. Once hot, add the sage and spread out over the bottom of the pan, allowing them to cook in the oil for 1 to 2 minutes. The sage should deepen in color, but not turn brown or burn. Remove from the pan and place the leaves on a paper towel lined plate to drain.

To the sage infused oil add the onions and pepper with a pinch of salt. Saute for 4-5 minutes or until the onions have softened. Stir in the thyme and coriander to combine then add in the cubed squash along with another pinch of salt.

Saute the mixture for about 5 minutes. Add 1-2 tbsp of the vegetable broth then partially cover the pan with a lid and allow to cook undisturbed for about 5 minutes. Remove the lid and stir well then place the lid back on for 5 minutes or until the cubes have softened.

Add the beans and broth, then squeeze out the garlic from the bulb and add to the pot before giving everything a good stir. Bring the mixture to a boil, then reduce the heat to a low simmer and cook for 20 minutes, stirring occasionally.

Transfer 1 cup of the cooked soup with the vegetables and beans to a blender cup and add the miso paste. Blend together until completely smooth then pour it back into the pot.

Remove the soup from heat and stir well to combine. Divide the soup between bowls, top with some crispy sage and a pinch of white pepper. Serve with crusty bread and enjoy.