1 tablespoon olive oil

1 tablespoon butter

2 onions, chopped

4 fresh sage leaves, slivered

1 bay leaf

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 (2-pound) butternut squash, peeled, seeded and cut into 1-inch chunks (about 1 pound prepared)

1 (15-ounce) can cannellini beans, drained and rinsed

4 cups chicken broth

 

Heat oil and butter in a dutch oven set over medium heat. Add onion, sage, bay leaf, salt and pepper. Cook, stirring now and then, until onion starts to color, about 15 minutes.

 

Stir in squash and beans. Pour in broth. Bring to a boil, lower to a simmer and cook, partially covered, until squash turns tender, about 20 minutes.

 

Scoop out 1 cup of soup (squash, beans, and all); set aside. Toss bay leaf. Using an immersion or standard blender, swirl soup smooth.

 

Return reserved 1 cup chunky soup to the smooth soup and reheat over low.

 

Chef’s note: Garnish with sour cream or greek yogurt swirled in and top with toasted pumpkin seeds. Serve with bread, cheese and sliced green apple. This soup is more filling than it looks.