After two weeks entirely dedicated to Ice Cream, it's time to heat things up with another recipe from our We Cook Books series. Today we share with you a comfort White Bean and Butternut Squash Soup from the book The Art of Simple Food.
1 cup dried white beans (such as cannellini, haricot blanc, or navy beans)
750 g (3 cups) chicken broth
1000 g (4 cups) water
30 g (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
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