This morning I made a fall soup that was published in our local newspaper this week. It’s not a new recipe, just Google the name and you’ll see all kinds of sites with this recipe.
Chunky Butternut Squash, White Bean and Tomato Soup
Makes 4 main-course servings
1 large garlic clove, minced
1-2 tablespoons extra-virgin olive oil
½ small butternut squash, peeled, seeded, and cut into ½-inch pieces (2 cups)
2 cups water
2 cups chicken stock or store-bought reduced-sodium broth
1 16- to 19-ounce can white beans, preferably cannellini, rinsed and drained
4 canned San Marzano tomatoes, coarsely chopped
1 teaspoon finely chopped fresh sage
½ cup green (hulled) pumpkin seeds (pepitas), optional
½ cup finely grated Parmigiano-Reggiano, plus additional for serving
Freshly ground black pepper
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 [is this a typo? shouldn’t it say boil? that’s what I did], cover, and simmer, stirring occasionally, until squash is tender, about 20 minutes.
Meanwhile, cook pumpkin seeds, if using, 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 lightly season with salt.
Mash some of the 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 additional cheese.
Note: The soup can be made up to 3 days ahead. Cool, uncovered, then refrigerate, covered.
— Adapted from “Gourmet Today” edited by Ruth Reichl (Houghton Mifflin Harcourt)
On the advice of a friend, I substituted these for the San Marzano tomatoes. I wasn’t familiar with the San Marzanos but found them on Amazon with a boatload of negative comments about that particular brand, as it is not imported from Italy as the can would lead you to believe. Apparently the appeal of these tomatoes is their low acidity. My friend recommended the Tuttorosso brand as they also have low-acidity and are cheaper and easier to find.
I don’t have any pumpkin seeds so I’m not using them this time.
Here’s a blog that has better pictures than mine:
[Edited to add]: This soup is excellent. The only thing I’d change is to add more beans. Back when this recipe was written you could probably buy a can of beans in that size, but I could only find 15.5 oz cans. So that’s what I used. Another tip regarding the stock/broth: I bought two 14.5 oz cans of Swanson reduced-sodium broth but only used one. It was so close to 2 cups that instead of opening/wasting most of the 2nd can, I just added enough water to reach that mark. No harm/no foul.
[Edited again to add]: Yesterday we stumbled upon pumpkin seeds in the salad bar at Whole Foods. I had no idea.