Butternut White Bean Ginger Soup

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Butternut White Bean Ginger Soup </Nam></Summ>

<RcpE name= " Butternut White Bean Ginger Soup " author= " Ginny Callan " >

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* Exported from MasterCook *

 

Butternut White Bean Ginger Soup

Recipe By :Ginny Callan

Serving Size : 8 Preparation Time :0:00

Categories : soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup uncooked white beans

10 cups water

2 pounds butternut squash -- whole

2 tablespoons sunflower oil

1 cup chopped onion (2 onions)

1 cup chopped celery

2 tablespoons minced fresh ginger root

4 cloves garlic -- minced (1

tablespoon)

1 teaspoon salt

black pepper to taste

1/4 cup minced fresh parsley

 

In a 4-quart soup pot, bring the beans to a boil in 7 cups of the water.

Simer, covered, for 1-1/2 hours or until the beans are tender but not

mushy. (Beans will cook more quickly if you soak them first.)

Meanwhile, prepare the vegetables. Peel the squash with a vegetable peeler,

then seed and dice. In a separate pot, cook the squash in the remaining 3

cups of water, covered. Simmer until tender, and drain. Puree the squash in

a blender (you will have to do this in several batches). Add to the cooked

white beans. In a fry pan, heat the oil and saute the onion, celery,

ginger, and garlic, stirring occasionally. When tender and beginning to

brown, add to the soup pot along with salt, pepper, and parsley. Simmer for

15 minutes uncovered, and serve. Soup will thicken as it sits; it can be

thinned with a bit of hot water. Makes 8 servings.

 

 

Source:

" Horn of the Moon Cookbook "

 

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 78 Calories; 4g Fat (37.1% calories

from fat); 1g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

294mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

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soups

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<IngR name= " uncooked white beans " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " water " unit= " cups " qty= " 10 " ></IngR>

<IngR name= " butternut squash " unit= " pounds " qty= " 2 " >

<IPrp>

whole

</IPrp>

</IngR>

<IngR name= " sunflower oil " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " chopped onion (2 onions) " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " chopped celery " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " minced fresh ginger root " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " garlic " unit= " cloves " qty= " 4 " >

<IPrp>

minced (1

</IPrp>

</IngR>

<IngR name= " tablespoon) " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " black pepper to taste " ></IngR>

<IngR name= " minced fresh parsley " unit= " cup " qty= " 1/4 " ></IngR>

<DirS>

<DirT>

In a 4-quart soup pot, bring the beans to a boil in 7 cups of the water.

Simer, covered, for 1-1/2 hours or until the beans are tender but not

mushy. (Beans will cook more quickly if you soak them

first.) & #013; & #010;Meanwhile, prepare the vegetables. Peel the squash with

a vegetable peeler, then seed and dice. In a separate pot, cook the squash

in the remaining 3 cups of water, covered. Simmer until tender, and drain.

Puree the squash in a blender (you will have to do this in several

batches). Add to the cooked white beans. In a fry pan, heat the oil and

saute the onion, celery, ginger, and garlic, stirring occasionally. When

tender and beginning to brown, add to the soup pot along with salt, pepper,

and parsley. Simmer for 15 minutes uncovered, and serve. Soup will thicken

as it sits; it can be thinned with a bit of hot water. Makes 8

servings. & #013; & #010; & #013; & #010;

</DirT>

</DirS>

<Srce>

Horn of the Moon Cookbook

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