Butternut Bean Soup
(serves 4)
1½ cups dried white beans
soaked overnight and drained
3 medium portabella mushroom caps
sliced (optional)
6 garlic cloves, finely chopped
1 tbs. thyme
1 tbs. sage
4 tsp. rosemary
Combine beans and spices in a large sauce pan, add water to cover amply, simmer for 30 to 40 minutes, until beans are tender and most water has cooked off. Add mushrooms toward the end.
2 butternut or hubbard squash
halved lengthwise and seeded
olive oil
While beans are cooking, drizzle a large roasting pan with olive oil and arrange squash skin-side-down. Cook at 400 for about 40 minutes, until fully tender when pierced with a fork. Remove from oven and serve each half squash filled with a generous scoop of bean soup.
