by Susan Hanna
This soup, adapted from a NYT Cooking recipe, is savoury and hearty. Sauté onion and celery and then add garlic and thyme. Stir in the squash and stock and simmer until the squash is tender. Add the beans and cook for a few minutes. Add the sour cream and peas and warm through.
Avoiding Additives and Preservatives
I use Better Than Bouillon for the stock, Simple brand sour cream, Unico canned beans and Green Giant frozen peas. For more recipes using all-natural ingredients, visit Eye For a Recipe.
Ingredients:
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 yellow onion, diced
- 2 celery stalks, diced
- Salt and pepper
- 2 garlic cloves, finely chopped
- 4 thyme sprigs, leaves picked
- 3 pounds (1.36 kg) butternut squash, peeled, seeds discarded and cut into 1-inch/2.54 cm pieces
- 2 cups (500 ml) vegetable or chicken stock
- 1 (15-ounce/443 ml) can cannellini beans, rinsed
- ½ cup (125 ml) sour cream
- 2 cups (500 ml) frozen peas
Preparation:
- Heat a large Dutch oven or pot on medium-high until hot. Add the olive oil, onion and celery; season with salt and stir until softened and starting to colour, 2 to 3 minutes. Add the garlic and thyme and stir until fragrant, 30 to 45 seconds.
- Stir in the butternut squash and stock, cover and bring to the boil. Reduce heat to medium and cook until the butternut squash is tender, 15 to 18 minutes.
- Place the cannellini beans into a bowl and roughly mash a portion of them with a fork. Uncover the butternut squash, add the beans and stir to combine. Cook, uncovered, until thickened, about 5 minutes. Stir in the sour cream and peas and heat until everything is warmed through. Taste and season well with salt and pepper.
- To serve, ladle the butternut squash mixture into bowls. Serve immediately. Serves 4.
From NYT Cooking
