Ingredients

makes 2 quarts; 4 to 6 servings

　　1 cup dried white beans (such as cannellini, haricot blanc, or navy beans)

　　3 cups chicken broth

　　4 cups water

　　2 tablespoons olive oil or duck fat

　　2 onions, sliced thin

　　3 or 4 sage leaves

　　1 bay leaf

　　1 medium butternut squash, peeled and cut into 1/2-inch cubes

　　Salt

　　

Step 1

Soak in 4 cups water overnight: 1 cup dried white beans (such as cannellini, haricot blanc, or navy beans).

　　

Step 2

Drain and put in a large pot with: 3 cups chicken broth, 4 cups water.

　　

Step 3

Bring to a boil, then lower the heat, and simmer until the beans are tender. Start checking after 45 minutes. Season to taste when cooked.

　　

Step 4

Heat in a heavy-bottomed pot: 2 tablespoons olive oil or duck fat.

　　

Step 5

Add: 2 onions, sliced thin, 3 or 4 sage leaves, 1 bay leaf.

　　

Step 6

Cook over medium heat until tender, about 15 minutes. Stir in: 1 medium butternut squash, peeled and cut into 1/2-inch cubes, Salt.

　　

Step 7

Cook for 5 minutes. Drain the beans and add 6 cups of their cooking liquid to the squash and onions. Cook at a simmer until the squash starts to become tender. Add the beans and keep cooking until the squash is very soft. Taste and adjust the seasoning if necessary.

　　

Variations

Step 8

Serve hot soup over thickly sliced country-style or levain bread that has been brushed with duck fat or olive oil and toasted until crisp and golden brown.

　　

Step 9

Use other varieties of winter squash: Delicata, acorn, kabocha, French pumpkin.

　　The Art of Simple Food