Return to Content

Gingered Squash-and-Bean Soup

Gingered Squash-and-Bean Soup
0 votes, 0.00 avg. rating (0% score)
by

Yield: 6 servings

Ingredients:

  • 1 cup small, dry white beans
  • 2 pounds butternut squash, peeled and diced (about 6 cups)
  • 2 tablespoons oil
  • 2 medium onions, chopped
  • 1 cup chopped celery
  • 2 tablespoons minced fresh ginger
  • 5 cloves garlic, chopped
  • 1 teaspoon salt (or to taste)
  • freshly grated black pepper
  • 1/3 cup chopped parsley, for garnish

Instructions:

Soak beans overnight in about 2 quarts water. Drain off water, then add water to cover and cook gently until beans are tender, about 1 hour. Meanwhile, steam squash until tender. Cool slightly and puree. In a heavy soup kettle, heat oil and saute onions, celery, ginger, and garlic until soft. Add squash puree. Add cooked beans, bean liquid, and about 2 cups water. Add salt and pepper to taste. Add additional water, if necessary, for desired consistency. Serve hot, garnished with parsley.
Updated Thursday, May 8th, 2003

Browse Similar Recipes

Yankee Magazine Advertising

Bring New England Home

In this issue: Best of New England

  • 10 Best Maine Lobster Shacks
  • 107 Treats from Chowder to Ice Cream
  • Best Bargains: 35 Summer Savers
  • 120 Fairs, Festivals and Events
Subscribe Today and Save 44%
No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.