Butternut Squash and White Bean Soup with Parsley/Sage Walnut Pesto

I enjoyed this version of butternut squash soup: adding the cannelini beans and the parsley/sage pesto really adds depth to the dish and interesting earthy flavors to this delicious fall soup.  Give this version that I adapted from Cooks Illustrated a try!

Pesto

1/2 C walnuts, toasted

2 garlic cloves minced

1 C italian parsley leaves

1/2 C fresh sage leaves

3/4 C olive oil

1 oz parmesan cheese, grated (approx 1/2 C....plus some for serving at the end)

Salt and pepper to taste

Soup

1 - 2 - 2 1/2 lb butternut squash
4 C chicken (or veggie) broth
3 C water
4 Tbsp unsalted butter
1 Tbsp soy sauce (or coconut amines if you are soy-free)
1 Tbsp olive oil
1 lb leeks, white and green parts only, halved lengthwise, sliced thin and washed thoroughly

1 Tbsp tomato paste

2 garlic cloves minced

salt and pepper to taste

1-15 oz can cannellini beans

1 tsp white wine vinegar

Instructions

1. FOR THE PESTO: Pulse walnuts and garlic in food processor until coarsely chopped, about 5 pulses. Add parsley and sage; with processor running, slowly add oil and process until smooth, about 1 minute. Transfer to bowl, stir in Parmesan, and season with salt and pepper to taste. Set aside.

2. FOR THE SOUP: Using sharp vegetable peeler or chef’s knife, remove skin and fibrous threads just below skin from squash (peel until squash is completely orange with no white flesh remaining, roughly 1/8 inch deep). Cut squash half lengthwise. Scoop out and discard seeds; cut each half again in half to have 4 pieces.

3. Bring squash, broth, water, butter, and soy sauce to boil in medium saucepan over high heat. Reduce heat to medium, partially cover, and simmer vigorously until squash is very tender and starting to fall apart, about 20 minutes. Using potato masher, mash squash, still in broth, until completely broken down. Cover to keep warm; set aside.

4. While broth cooks, heat oil in large Dutch oven over medium heat until shimmering. Add leeks and tomato paste and cook, stirring occasionally, until leeks have softened and tomato paste has darkened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add 3/4 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, for 5 minutes. Add squash broth and bring to simmer. Partially cover and cook for 10 minutes.  Using a burr mixer or blender, blend soup until smooth.

5. Add beans and their liquid, partially cover, and cook, stirring occasionally, 15 to 20 minutes. Stir in vinegar and season with salt and pepper to taste. Serve, topping with pesto and extra Parmesan as desired.

Enjoy!