White Bean and Roasted Squash Soup with Pistou
- 1 butternut squash, about 2-1/2 pounds
- 4 large cloves garlic, unpeeled
- grapeseed oil (or other neutral oil)
- 1 large leek (about 2-1/2 cups chopped)
- 6 cups flavorful chicken or vegetable broth
- 4 cups of cooked white beans
- salt and freshly ground pepper
- 1/2 (heaping) cup of chopped parsley
- 1 (scant) cup of chopped fresh basil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon fresh thyme leaves
- 1 smallish garlic clove, chopped
- 1/4 cup olive oil
- salt
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Basil, fresh (1 scant cup)
- Butternut squash, about 2-1/2 pounds (1)
- Garlic (4 large cloves)
- Leek, large (1)
- Parsley (1/2 heaping cup)
- Rosemary, fresh (1 tablespoon)
- Thyme, fresh leaves (1 tablespoon)
- White beans, cooked (4 cups)
- Canned Goods
Flavorful chicken or vegetable broth (6 cups)
- Cooking & Baking
- Garlic clove, smallish (1)
- Grapeseed oil (1)
- Olive oil (1/4 cup)
- Salt (1)
- Salt and freshly ground pepper (1)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published October 28, 2011 (1 year ago).
41 people saved this recipe.
