A creamy nutritious soup, perfect to enjoy on a fall or winter day. White beans and fresh rosemary, an ultra delicious flavour combination.
INGREDIENTS:
1 large butternut squash, peeled and cubed (approximately 2/1/2 cups)
4 thinly sliced shallots (1 cup)
1 large garlic clove, minced
2 carrots, diced
2 large Yukon Gold potatoes, large-diced
1 sprig of fresh rosemary
1 bay leaf
pinch of cayenne pepper
1/4 tsp of turmeric
kosher salt
freshly ground black pepper
2 cups of cooked white navy beans, or white kidney beans
6 cups of chicken or vegetable stock
2 tablespoons of olive oil
1/2 tablespoon of butter
METHOD:
Heat 2 tablespoons of olive oil in a large pot over medium high heat. Add shallots and season with salt. Saute for 2 minutes, stirring frequently. Add the minced garlic and saute until fragrant, about 30 seconds.
Stir in 1 cup of the beans and simmer for an additional 10 minutes. Remove from heat. Remove bay leaf and the long woody rosemary stem. Several rosemary leaves will remain in the pot. Stir in half tablespoon of butter. Use an immersion blender to puree.
Add remaining cup of beans, do not puree, and heat through. Serve with freshly ground black pepper.
TIPS:
1. The finishing touch to any pureed soup is to add 1/2 to 1 tablespoon of butter. This will make the soup smooth and creamy.
2. Turmeric is an antioxidant, so I like to add 1/4 to 1/2 tsp of turmeric to most soups/stews that I make. It also adds a nice rich colour.
