| BUTTERNUT SQUASH AND WHITE BEAN SOUP |
Adapted from One United Harvest
2 lbs. white beans
4 cups chopped celery
8 cups chopped onion
12 cloves garlic, chopped
1 large piece of fresh ginger, shredded
2-4 tbsp. canola oil
1 gal. stock, vegetable or chicken
8 cups butternut squash, peeled and cubed
salt and pepper to taste
Sort the beans (looking for stones and dirt) and wash them. Soak the
beans overnight or put them in a pot with enough water to cover the
beans with 2 inches of water, bring to a boil and allow to sit for 1 hour
with a cover. Saute the celery, onion, garlic, and ginger in the canola
oil. Add the stock and beans. Bring the mixture to a boil and reduce
to a simmer. Peel, remove the seeds and cube the butternut squash.
Place squash in the pot. Add salt and pepper to taste. Simmer 2
hours, stirring every 1/2 hour or so, until squash is no longer in cubes
and the beans are done.
2 lbs. white beans
4 cups chopped celery
8 cups chopped onion
12 cloves garlic, chopped
1 large piece of fresh ginger, shredded
2-4 tbsp. canola oil
1 gal. stock, vegetable or chicken
8 cups butternut squash, peeled and cubed
salt and pepper to taste
Sort the beans (looking for stones and dirt) and wash them. Soak the
beans overnight or put them in a pot with enough water to cover the
beans with 2 inches of water, bring to a boil and allow to sit for 1 hour
with a cover. Saute the celery, onion, garlic, and ginger in the canola
oil. Add the stock and beans. Bring the mixture to a boil and reduce
to a simmer. Peel, remove the seeds and cube the butternut squash.
Place squash in the pot. Add salt and pepper to taste. Simmer 2
hours, stirring every 1/2 hour or so, until squash is no longer in cubes
and the beans are done.
