Oh, Ye, Benevolent Butternut Squash Minestrone
As I’m sure you can relate, I returned home after a week of being gone during the holidays to almost bare cupboards. Not in the mood to head out to the grocery store, I decided to evaluate what I had on hand. The rather phallic butternut squash that had been sitting on the counter for weeks immediately cried out to me as if it was equipped with an alarm. And, so, I built this soup dish around him.
2 tablespoons olive oil
1 leek, white and light green parts, chopped
1 medium onion, chopped
1 1/2 cups carrots, about 3, peeled and diced
2 celery stalks, diced
1 1/2 cups butternut squash, peeled and diced (dice up and freeze your remaining squash for future recipes)
4 sprigs of thyme
2 tablespoons fresh sage, chopped
1 bay leaf
1 teaspoon salt
1/4 tsp black pepper
2 quarts chicken broth
2 medium white boiling potatoes, cubed
1 15-oz can cannellini beans, drained and rinsed
1/2 cup orzo pasta
Freshly grated Parmesan cheese
1 leek, white and light green parts, chopped
1 medium onion, chopped
1 1/2 cups carrots, about 3, peeled and diced
2 celery stalks, diced
1 1/2 cups butternut squash, peeled and diced (dice up and freeze your remaining squash for future recipes)
4 sprigs of thyme
2 tablespoons fresh sage, chopped
1 bay leaf
1 teaspoon salt
1/4 tsp black pepper
2 quarts chicken broth
2 medium white boiling potatoes, cubed
1 15-oz can cannellini beans, drained and rinsed
1/2 cup orzo pasta
Freshly grated Parmesan cheese
Heat your olive oil in a large soup pot. Add your leek, onion, carrots and celery and sauté about 10 minutes, until your onions are translucent.
Add your butternut squash, thyme, sage, bay leaf, salt and pepper and potatoes to the pot. Pour in your chicken stock, cover and bring to a boil.
With your lid askew, simmer for about 30-40 minutes or until your veggies are soft.
Add the beans and the pasta. At a high simmer, cook for another 10 minutes, or until pasta is cooked through. If you plan to let your soup simmer on the stove for longer than 40 minutes, do not add your beans and pasta until closer to when you plan to serve your soup.
Ladle into shallow bowls and serve with the Parmesan cheese and salt and pepper. Add a basket of warm biscuits and some sliced, apples or pears and dinner is served.
Add your butternut squash, thyme, sage, bay leaf, salt and pepper and potatoes to the pot. Pour in your chicken stock, cover and bring to a boil.
With your lid askew, simmer for about 30-40 minutes or until your veggies are soft.
Add the beans and the pasta. At a high simmer, cook for another 10 minutes, or until pasta is cooked through. If you plan to let your soup simmer on the stove for longer than 40 minutes, do not add your beans and pasta until closer to when you plan to serve your soup.
Ladle into shallow bowls and serve with the Parmesan cheese and salt and pepper. Add a basket of warm biscuits and some sliced, apples or pears and dinner is served.
YIELD: One big pot full
Cheddar Cheese Biscuits
1 1/2 c white flour
1 1/2 c whole, wheat pastry flour
1 1/2 tbsp baking powder
1 tbsp sugar
2 1/4 tsp salt
2 1/2 c heavy cream
1 cup grated, sharp cheddar cheese
2 tbsp minced chives (optional)
3 tbsp butter
Preheat oven to 375 degrees. Combine flour, baking powder, sugar and salt in a large bowl. Add cream, cheese and chives and stir gently with a wooden spoon, mixing just until dough holds together.
Turn dough out onto a lightly floured work surface. Knead once or twice, just enough to incorporate cream and cheese into flour mixture. Handle dough as little as possible, or biscuits will not rise.
Roll out dough about 1″ thick on a lightly floured work surface. Cut with a 1 3/4″ biscuit cutter or a champagne flute. Place biscuits about 2″ apart on ungreased cookie sheets, then set aside for 10 minutes. Allowing dough to rest at this stage will produce taller, lighter biscuits. (Biscuits, once cut, may be frozen.)
Melt butter in a small skillet over low heat, then cool slightly. (Or pop in the microwave for about 20 seconds.) Brush biscuit tops with butter. Bake until golden brown, about 20 minutes. Serve warm from the oven.
Biscuits are best eaten immediately, but can be reheated for 5-10 minutes in a 300 degree oven. Frozen biscuits may be baked without thawing. Bake in a preheated 300 degree oven for 20 minutes, then increase heat to 350 degrees and bake for 5 more minutes.
Yield: about 40 biscuits. I have “halved” this recipe with great success.
Hey, we may be using "The Benevolent Jar" someday. I just doubt I will be as organized as to type up a 3 page list, plus make the cute tag. 🙂 Great writing, as always.
That soup sounds heavenly! Butternut squash is one of my favorite fall foods. And, yes, the word *benevolent* does sound important.
Made this last night, Carrie, and we all LOVE it. Thanks for sharing!