Butternut Squash and White Bean Soup with Sage Pesto

Step 1

For the best texture, it’s important to remove the fibrous white flesh just below the squash’s skin. To make this recipe plant-based, use refined coconut oil instead of butter.

Step 2

FOR THE PESTO: Pulse walnuts and garlic in food processor until coarsely chopped, about 5 pulses. Add parsley and sage; with processor running, slowly add oil and process until smooth, about 1 minute. Transfer to bowl, stir in Parmesan, and season with salt and pepper to taste. Set aside.

Step 3

FOR THE SOUP: Using sharp vegetable peeler or chef’s knife, remove skin and fibrous threads just below skin from squash (peel until squash is completely orange with no white flesh remaining, roughly 1/8 inch deep). Cut round bulb section off squash and cut in half lengthwise. Scoop out and discard seeds; cut each half into 4 wedges.

Step 4

Bring squash wedges, broth, water, butter, and soy sauce to boil in medium saucepan over high heat. Reduce heat to medium, partially cover, and simmer vigorously until squash is very tender and starting to fall apart, about 20 minutes. Using potato masher, mash squash, still in broth, until completely broken down. Cover to keep warm; set aside.

Step 5

While broth cooks, cut neck of squash into 1/3-inch pieces. Heat oil in large Dutch oven over medium heat until shimmering. Add leeks and tomato paste and cook, stirring occasionally, until leeks have softened and tomato paste has darkened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add squash pieces, 3/4 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, for 5 minutes. Add squash broth and bring to simmer. Partially cover and cook for 10 minutes.

Step 6

Add beans and their liquid, partially cover, and cook, stirring occasionally, until squash is just tender, 15 to 20 minutes. Stir in vinegar and season with salt and pepper to taste. Serve, passing pesto and extra Parmesan separately.