White Bean and Butternut Squash Soup

1. Soak the Beans

The day before you plan to make the soup, soak 1 cup of dried white beans in 4 cups of water overnight. This softens the beans and ensures they cook evenly.

2. Cook the Beans

Once the beans have soaked, drain them and place them in a large pot. Add 3 cups of chicken broth and 4 cups of fresh water. Bring the mixture to a boil, then reduce the heat and let it simmer. Start checking the beans after 45 minutes; they should be tender and easily mashed when they are done.

3. Cook the Onions and Aromatics

While the beans are cooking, heat 2 tablespoons of olive oil in a heavy-bottomed pot over medium heat. Add the sliced onions, sage leaves, and bay leaf to the pot. Let them cook gently for about 15 minutes, or until the onions are soft and translucent. This slow cooking allows the aromatics to release their flavors and create a delicious base for your soup.

4. Cook the Squash

Stir in the cubed butternut squash and a pinch of salt. Allow the squash to cook for about 5 minutes, stirring occasionally.

5. Combine Beans and Squash

When the beans are cooked, drain them, reserving 6 cups of the cooking liquid. Add this reserved liquid to the pot with the squash and onions. Let the mixture simmer until the squash is tender, which should take about 10-15 minutes.

6. Finish the Soup

Add the cooked beans to the pot and continue cooking until the squash is very soft and the flavors have melded together. Taste the soup and adjust the seasoning with additional salt if needed.