This soup, from Omega’s executive chef Robert Turner, is a great fall and winter dish and is good for a dinner party or lunches during the week. Be careful peeling and cutting up the squash—a sharp vegetable peeler and a sharp, strong knife or cleaver will help. If you don’t have the time or inclination to cut up your own squash, many stores offer pre-cut squash in the produce department. Canned beans are also a shortcut for this recipe.
3 tablespoons olive oil
3 tablespoons garlic, minced
1/2 cup white onion, diced small
1/4 cup carrot, diced small
1/4 cup celery, diced small
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 medium butternut squash, peeled, seeded, and diced small
3 cups cooked white beans (reserve cooking liquid)
2 tablespoons fresh parsley, minced
2 tablespoons fresh sage, minced
Heat olive oil until very hot then add garlic and sauté just until it turns a light brown. Add onions and turn the heat down to medium and cook until the onions are translucent. Add the carrot and celery and cook until carrots have softened a bit. Add the thyme and rosemary and cook one more minute. Add the butternut squash and cook two more minutes. Add the cooked beans and enough cooking liquid to cover (use water or vegetable stock if you don’t have reserved bean liquid).
Turn the heat up to high long enough to bring the soup to a boil, then turn the heat down and simmer the soup, stirring often, until the butternut squash is soft. When soup is ready, add the parsley and sage.
To create the perfect summer soup, replace the butternut squash with heirloom tomatoes, adding them at the end of the cooking procedure.