In the last week, some nasty flu with heavy sinus congestion hit LA as if it was a disaster movie of the worst kind. You know the ones where A-list actors find themselves in Los Angeles fighting natural disasters like earthquakes or fires in what turns out to be a B-movie production. Bad and more bad. And that’s how I felt when I went down for the count mid week. I ached from head to toe. I walked around for a few days like a zombie in my own horror film until finally I ran for my bed. A day later, when I got out from underneath the covers, I was hungry. I wanted something sweet and hearty and easy to digest. Luckily, my pantry was full of autumn squashes that I had recently picked up at my Farmer’s Market. So, with an apron tied around my pajamas, I managed to make this silky smooth and naturally sweet soup. I added the beans for a hit of good plant protein. I soaked the beans to make them more digestible. I only soaked them for a few hours and that does the trick. If you are thinking ahead, then soak them over night.

Butternut Squash Soup with Rosemary White Beans

To prepare the beans

2 cups dried small white beans, picked through and rinsed
7 cups water
1 bay leaf
1 generous tablespoon finely chopped dried rosemary
2 teaspoons sea salt

Place the beans in a bowl. Add enough cold water to cover the beans by 3 inches. Let stand overnight or for at least a few hours. Drain and rinse the beans.

Combine the beans with 7 cups of fresh water and bay leaf in a heavy large pot. Bring the water to a simmer over high heat. Decrease the heat to medium-low. Simmer the beans for up to 1hour stirring occasionally. The beans should hold their shape but be tender. Add In rosemary and salt, cook for another 10-15 minutes or until tender.

To prepare the soup

1 tablespoon neutral cooking oil
2 onions, chopped
3 celery stalks, chopped
3 garlic cloves, chopped
1 (2-inch) piece fresh ginger, peeled and finely chopped
8 cups water
2 3/4 pounds butternut squash (approximately 1 squash), peeled, seeded and cubed
2 teaspoons grated orange peel
2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 cup plain non-dairy milk

Heat the oil in a heavy stockpot over medium-high heat. Add the onions, celery, garlic, and ginger. Sauté for 5 minutes, or until the vegetables are tender. Stir in the water and squash. Cover and bring to a simmer over high heat. Decrease the heat to medium-low. Cover and simmer for 30 minutes, stirring occasionally, or until the squash is tender. Stir in the orange peel, salt and pepper.

Using a hand-held immersion blender, puree the soup in the pot until smooth. Alternately, working in batches, puree the soup in a regular blender until smooth. Stir in the non-dairy milk. Add cooked rosemary white beans. Serve.

You don’t have to be sick to enjoy this delicious soup. It’s would be satisfying on any occasion.
And just so you know, the soup will keep for 3 days, covered and refrigerated. To re-warm, bring the amount of soup you are serving at the moment to a simmer over medium-high heat, stirring occasionally. Keep the rest of the soup in the fridge until ready for re-warming.

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