Chunky Butternut Squash, White Bean and Tomato Soup

By angelahon

Chunky Butternut Squash, White Bean and Tomato Soup

Ingredients

• 2 large garlic cloves, minced
• 2 tablespoons extra virgin olive oil
• 1/2 small butternut squash, peeled, seeded, and cut into 1/2-inch pieces (2 cups)
• 2 cups water
• 1 3/4 cups chicken stock, or low-sodium chicken broth
• 1 (16- to 19-ounce) can white beans, preferably cannellini, rinsed and drained
• 2 tomatoes from a can, coarsely chopped
• 1 teaspoon finely chopped fresh sage
• 1/4 cup green (hulled) pumpkin seeds (pepitas), optional [use roasted, salted ones to save time]
• Salt
• 1/2 cup grated Parmigiano-Reggiano, plus additional for serving
• Freshly ground black pepper

Preparation

Step 1

Cook garlic in 1 tablespoon oil in a 3-quart heavy saucepan over moderate heat, stirring frequently, until golden, about 1 minute. Add squash, water, stock, beans, tomatoes, and sage, bring to a simmer, cover and simmer, stirring occasionally, until squash is tender, about 20 minutes.
Meanwhile, cook pumpkin seeds, if using raw and unsalted ones, in remaining 1 tablespoon oil in a small skillet over moderately low heat, stirring, until seeds are puffed and lightly toasted, 2 to 4 minutes. Transfer to a bowl and season with salt.
Mash some of squash against sides of saucepan to thicken soup. Remove from heat and stir in cheese and salt and pepper to taste. Serve sprinkled with pumpkin seeds, if using, and cheese.
Serves 4 as a main course.