Union Square Cafe Bean and Butternut Squash Soup
CDKitchen https://www.cdkitchen.com
Serves/Makes: 12 | Ready In: > 5 hrs
Ingredients:
1 cup Borlotti or October beans, picked over
1/4 teaspoon black peppercorns
1 sprig fresh thyme
4 sprigs fresh parsley
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 well
4 cups peeled and diced butternut squash or pumpkin
10 fresh sage leaves, minced
1 teaspoon minced garlic
8 cups water
1 teaspoon kosher salt
2 ounces prosciutto, finely diced
freshly ground black pepper
1/4 cup shredded or coarsely grated Parmigiano Reggiano cheese
Directions:
Soak the beans in cool water for 6 hours or overnight. Drain well.
Combine the peppercorns, thyme, parsley, and bay leaf in a square of cheesecloth and tie shut with kitchen twine.
Heat the olive oil in a large saucepan over medium heat. Add the onions, celery, leek, squash, sage, and garlic. Cook, stirring occasionally, until the vegetables are softened.
Stir in the beans and water and bring to a boil. Reduce the heat to a simmer and cook, covered, for 1 1/2 hours. Add salt as desired then let the soup simmer for 30 more minutes or until the beans are tender.
Remove the cheesecloth packet and discard. Sir in the prosciutto and let cook for 3 more minutes. Season with black pepper then ladle the soup into individual serving bowls. Garnish each serving with freshly grated cheese.
Recipe Location: https://www.cdkitchen.com/recipes/recs/530/Union_Square_Cafe_Bean_and_Butternut_Squash_Soup35253.shtml
Recipe ID: 29926
Nutrition:
per serving: 263 calories, 10g fat, 34g carbohydrates, 13g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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