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Squash Soup with Cauliflower, White Beans, and Sage
I wanted to make something with
squash and sage, and did not have the energy to make sqush-filled
raviolis with sage butter. And I had a head of cauliflower in the
fridge....
1-2 T olive oil
1-2 T butter
2 medium onions, coarsely chopped, 1-2 cups
In a 8 quart pressure cooker or your favorite soup pot, saute the
onions in the butter and oil for a few minutes, until they're
translucent.
1 small butternut squash, peeled, seeded, and chopped coarsely, about 3 cups
Add the squash and saute some more, stirring from time to time to keep it from burning while you prepare the cauliflower.
1 small head cauliflower, broken up coarsely, 2-3 cups
Add and keep sauteeing a few minutes.
2 cups small white beans or navy beans, soaked overnight
1 quart chicken or turkey stock, or really good vegetable stock
1 tablespoon dried sage, crumbled or powdered, or a dozen fresh leaves, whole
1 teaspoon dried rosemary, crumbled or powdered, or a couple of teaspoons of fresh leaves
Water as needed to cover
Add the beans, herbs, stock, and water to cover all of the
vegetables. If using a pressure cooker, bring to 15lb pressure
and cook 5 minutes, then remove from heat and let pressure come down on
its own. If the beans are soft, continue; if not, simmer gently
until they are soft and then proceed. If using a soup pot, cook
at a gentle simmer for an hour or so, until the beans are soft.
Puree the soup and correct the seasonings to taste with salt, fresh ground black pepper, and more sage and rosemary.
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