Another Claire Criscuolo recipe from Delicious online
Kidney Bean & Butternut Squash Soup
PREP TIME: 15 minutes
COOKING TIME: 2 1/2 hours
4 quarts water
1 pound kidney beans, picked over
2 bay leaves
10 cloves garlic, chopped
2 butternut squash, cut in half lengthwise, seeded, peeled and
1 bunch flat-leaf parsley, chopped
10 leaves fresh basil, chopped
Salt to taste
1 teaspoon black pepper
1. Bring the water to a boil in a large covered pot. Add beans
leaves. Cook over medium heat, uncovered, 11/2 hours, stirring
until the beans are nearly tender.
2. In a large skillet, heat some broth or water over low heat.
Add garlic and cook, stirring
frequently for 5 minutes, until soft and golden. Add squash,
salt and pepper. Cook uncovered over low heat about 20 minutes,
frequently, until lightly softened.
3. Spoon squash mixture into the pot of beans, scraping up the
cling to the skillet. Simmer 45 minutes, stirring frequently,
until squash and
beans are soft and soup is thick. Adjust seasonings to taste.