Union Square Cafe Bean and Butternut Squash Soup
recipe at a glance
ready in: over 5 hrs
1 cup Borlotti, or October beans
1/4 teaspoon black peppercorns
1 sprig fresh thyme
4 parsley sprigs
1 bay leaf
2 tablespoons olive oil
3/4 cup sliced onions
3/4 cup sliced celery
3/4 cup sliced leek, white and light green parts only, washed
4 cups peeled and diced butternut squash or pumpkin
10 fresh sage leaves, minced
1 teaspoon minced garlic
1 teaspoon kosher salt
2 ounces prosciutto, finely diced (optional)
freshly ground black pepper
1/4 cup shredded or coarsely grated Parmigiano Reggiano cheese
1. Soak the beans in water overnight or at least 6 hours.
2. Make an herb bundle: in a small piece of clean cheesecloth, place the peppercorns, thyme, parsely and bay leaf. Close the bundle by tying with a piece of kitchen twine.
3. Heat the olive oil over a medium flame in a 3-quart saucepan, and add the onions, celery, leeks, squash, bay leaf, sage and garlic. Cook for 10 minutes until the vegetables are softened and lightly browned. Add the beans and 8 cups water.
4. Bring to a boil, lower the heat and gently simmer, covered, for 1 1/2 hours. Season with the salt and cook for an additional 30 minutes, or until the beans are tender.
5. To serve: Discard the herb bundle, add the prosciutto, if using, and simmer 3-5 minutes until cooked. Season with freshly ground black pepper to your taste. Pour the soup into warm bowls and garnish with the grated Parmigiano.
263 calories, 10 grams fat, 34 grams carbohydrates, 13 grams protein per servingrecipe id:
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