Butternut Squash Soup
- 1 tbs olive oil
- 1 tbs butter
- 2 onions chopped
- 4 sage leaves, silvered
- 1 bay leaf
- 1 tsp kosher salt
- 1/2 tsp ground pepper
- 1 (2 pound) butternut squash, peeled, seeded and cut into 1" chunks (about 1 lb prepared)
- 1 (15 ounce can cannellini beans, drained and rinsed)
- 4 cups chicken broth
Heat oil and butter in a soup pot, set over medium heat. Add onions, sage, bay leaf, salt, and pepper. Cook, stirring now and then, until onion starts to color, about 15 minutes.
SIMMER: Stir in squash and beans. Pour in broth. Bring to a boil, lower to a simmer and cook, partially covered, until squad turns tender, about 20 minutes.
SWIRL: Scoop out 1 cup soup (squash, beans and all); set aside. Toss away bay leaf. Use an immersion or standard blender to swirl soup to smooth.
SERVE: Return 1 cup chunky soup to the smooth soup (providing a little texture). Serve