Skip to main content

butternut squash, leek and flageolet bean soup with sage walnut pesto


 Last week we were tricked, by our weather, to believe that winter was over.  One afternoon last week the temperature was over 85 degrees, almost 90.  I planted six tomato 🍅 plants, eggplants 🍆 peppers 🌶 two kinds of squash, cucumbers 🥒  and a few herbs 🌿  Just like that everything changed and a wintery bone chilling cold front blew in over the coast of Northern California and it was freezing 🥶 this morning. I'm also wondering why we don't have a squash emoji ??? with all the new emojis you think we would have one. 

Today is a perfect soup weather day.  A spoonful of sage walnut pesto stirred into a hot bowl of soup is a small taste of wintered over potted herbs 🪴  I'm very thankful for these herbs 🌿 because they add so much flavor to my cold weather soups and other dishes, with a reminder of summertime.  I'm adding sweet basil to my garden as soon as this cold snap passes.  My husband and I loved this healthy flavorful butternut squash bean soup as I think you will too.  Note: prepare the flageolet beans for the soup earlier in the day or day before.

Ingredients and Recipe for Butternut Squash, Leek and Flageolet Soup with Sage Walnut Pesto
Serves 6 generously 

Sage Walnut Pesto

1/2 cup walnuts, lightly toasted
2 garlic cloves, minced
1 cup fresh parsley leaves
1/3 cup sage leaves
1/3 cup extra virgin olive oil, plus extra as needed
1/2 cup grated Parmesan cheese

Place the walnuts and garlic cloves in a food processor and pulse until chopped, about 5-6 times.
Add the parsley and sage, pulse a few more times, with the motor running slowly pour in the olive oil and process until smooth, scraping down as needed.  Add the parmesan and pulse a few times to combine.  Remove from the food processor and place in a small glass container, cover with plastic wrap or a layer of olive oil and set aside.

Butternut Squash, Leek and Flageolet Soup 

2 pounds peeled butternut squash, discard the seeds and cut into small cubes
4 cups unsalted chicken broth 
2 cups water
1-2 tablespoons extra virgin olive oil
3 medium size leeks, white and light greens parts halved lengthwise, sliced thin and washed.
1 tablespoon tomato paste
2 garlic cloves minced
Sea salt and freshly ground black pepper to taste
4 ounces flageolet beans, soaked over night and simmered with bay leaves for about one hour or until tender, drained and set aside.

Bring the broth and water to a boil, add the squash and reduce the heat to medium.  Simmer the squash for about 20 minutes or until tender.  Mash the squash until broken down into the broth, cover the pot and set aside.  Meanwhile heat the olive oil in a large skillet, add the leeks, garlic and tomato paste.  Cook and stir mixture until soft, about 10 minutes, season with salt and pepper.  Add the butternut squash broth, simmer for about 20 minutes.  Stir in the beans and simmer for another few minutes, check the seasoning.
Serve soup hot in bowls with a spoonful of sage pesto on top.







Comments

Popular posts from this blog

pear jam with saffron infused honey and cardamom

  Pear Jam with Saffron Infused Honey and Cardamom The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California.  I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County.  A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam.  I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears.  I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea!  I never looked at pears in the grocery store the s

alfajores de tarragon and chives

 well here we are again Christmas 🎄 and covid. This time with a side of alfajores on a fish plate.  Do you have a favorite Christmas cookie or cookies?  As long as the flour, butter, eggs, vanilla and sugar keep flowing- I will be baking Christmas cookies, might even slide over the December 25 cutoff and into January this year. We moved in October.  After a week long getaway to Bandon Dunes, Oregon.  We came back to a new one level, slightly smaller inside and outside new to us home in our same town of Novato.  I think we have electricity gremlins though.  I'm ready to invite my electrician to Christmas dinner since he's here every week.  The latest problem a doorbell chime that almost melted down after continuous buzzing for a day, he's looking for a short in our wiring-don't like the sound of that.  He found it and fixed it, hoorah. We have a ton of unpacked boxes in our new big white garage.  My husband Scott ordered a backyard studio shed for his home office and on

goat cheese, fig and walnut apéro cake

  We're planning a trip to France 🇫🇷  this summer and of course I'm already thinking about the restaurants we will try and the meals, including apéro that we will be enjoying during our visit.  My husband and I are  going to the wedding of a dear friend in the South of France, in Antibes to be precise.  We are staying by the outdoor market which is wonderful, I visited the market a few years ago.  We will be surrounded by bakeries and cheese shops as well as assorted take away food emporiums.  Of course I had to take a small apartment in the middle of the old town which has many outdoor places to sip Rosé🍷  while nibbling on appetizers or apéro as they say in France, which sounds delightful.   I made this savory quick bread or cake inspired by Dorie Greenspan from The NY Times, so we could practice apéro -savoring small bites of thick sliced bread with glasses of crisp cold white wine- before dinner at home in Northern California before our trip this summer to the south of F