![]() Heat oil in large Dutch oven over medium heat until shimmering. While broth cooks, cut neck of squash into 1/3-inch pieces.Using potato masher, mash squash, still in broth, until completely broken down. Reduce heat to medium, partially cover, and simmer vigorously until squash is very tender and starting to fall apart, about 20 minutes. Bring squash wedges, broth, water, butter, and soy sauce to boil in medium saucepan over high heat.Scoop out and discard seeds cut each half into 4 wedges. Cut round bulb section off squash and cut in half lengthwise. Using sharp vegetable peeler or chef’s knife, remove skin and fibrous threads just below skin from squash (peel until squash is completely orange with no white flesh remaining, roughly 1/8 inch deep).Transfer to bowl, stir in Parmesan, and season with salt and pepper to taste.Add parsley and sage with processor running, slowly add oil and process until smooth, about 1 minute. Pulse walnuts and garlic in food processor until coarsely chopped, about 5 pulses.What can I say, it had been a long stressful workday, and this was NOT one of those 30-minute meals… So our leftovers ended up with the right consistency. No sweat, with half the soup still left in the pot, I opened another can of beans and tossed them in. Then he said, “Well how many did you put in, because I thought you were supposed to add three cans?” With that, I grabbed the written recipe, and sure enough, it was indeed three! During dinner I commented that the soup would benefit from more than one can of beans, and Russ agreed. Oh, and the final faux pas was I only added one can of cannellini beans when the recipe called for three cans. Once the cheese was added, the pesto is much more robust! Here’s how the pesto looked before I realized it was missing the grated parm. Minutes before the soup was to be served, I noticed the 1/4 cup of grated parm sitting on the counter and quickly threw the pesto back into the mini-processor and pulsed it with the cheese. When it was done being processed, I got this niggling feeling that something just wasn’t right with it, but let it go to pay attention (or so I thought) to the soup base. In a “senior moment” I neglected to add the grated parm to the pesto. I was going to substitute some dried, but when I ventured out to the garden, I was able to salvage enough to make it work since we were cutting the pesto recipe in half-which was plenty, by the way. ![]() That is, until Russ forgot it was going to be used for one of our weeknight recipes and cut most of it down to dehydrate a few days prior. This version of pesto calls for some fresh sage leaves, which we had an abundance of growing in our herb garden. Personally we don’t think the soup suffered any ill affects without the neck.įor the pesto, roasted pine nuts were used in place of walnuts, because the Mr. ![]() My mama didn’t raise no fool! However, you are supposed to cook the unused “neck” of the squash with the leeks and tomato paste in a separate skillet. That being the case, we bought it already cubed. A swirl of sage pesto, quickly made in the food processor, lends the right bright, fresh finish.įor the best texture, it’s important to remove the fibrous white flesh just below the squash’s skin. They say, adding butter to the stock at the start of its simmering time allows it to fully emulsify, giving the soup base richness and a more velvety texture. Instead of the usual creamy, rich puréed style of butternut squash soup (which I adore), we wanted a heartier version that could stand on its own as a meal, and we found just that in our latest edition of Cooks Illustrated Magazine with Butternut Squash and White Bean Soup with Sage Pesto.
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