Butternut Squash and White Bean Soup with Sage Pesto

Name: Butternut Squash and White Bean Soup with Sage Pesto
Ingredients: 1/2 cup, walnuts, toasted; 2 , garlic cloves, minced; 1 cup, fresh parsley leaves; 1/2 cup, fresh sage leaves; 3/4 cup, extra-virgin olive oil; 1 ounce, Parmesan cheese, grated (1/2 cup), plus extra for serving; , Salt and pepper; 1 (2- to 2 1/2 pound), butternut squash; 4 cups, chicken broth; 3 cups, water; 4 tablespoons, unsalted butter; 1 tablespoon, soy sauce; 1 tablespoon, vegetable oil; 1 pound, leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly; 1 tablespoon, tomato paste; 2 , garlic cloves, minced; , Salt and pepper; 3 (15-ounce) cans, cannellini beans; 1 teaspoon, white wine vinegar

Main Courses
Vegetables
Soups

By Steve Dunn ･ Appears in Cook's Illustrated November/December 2016

For a satisfying main-dish soup, we treat the squash like two different vegetables.

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

SERVES 6 to 8

TIME 1¾ hours

Butternut Squash and White Bean Soup with Sage Pesto

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

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