Monroe Chat

This soup is so easy to make and can be made equally well with butternut squash in place of pumpkin. I usually make a big batch and freeze individual portions for future use.
I prefer my soups blended so I dont chop the veg too finely but if you like "lumpy" soup then its best to chop everything as small as possible. Also use canned beans as much easier!

I small pumpkin (or large butternut squash) diced
2 leeks, white part only sliced
1 carrot diced
2 sticks celery sliced
2 cloves garlic crushed
12 sage leaves shredded (works fine with a good shake of dried sage too!)
1 tbsp olive oil
1.2 litres chicken/veg stock
2 bay leaves
400g tin cannellini beans
2 tbsp freshly chopped parsley
black pepper

1. Gently saute all veg, garlic and sage in olive oil for 8 mins until they begin to soften slightly
2. Pour in stock and bay leaves, bring to boil and simmer for 20 mins until veg is cooked
3. At this point you can add the canellini beans, parsley and pepper and you have a lovely soup, alterantively you can puree the soup before adding these things for a lovely smooth soup.
I actually add everyhting then puree the whole lot!!
Lovely served with a little grated parmesan sprinkled over

N.B I have been known to use fesh/ dreid oregano too when all out of sage, or a mixture of the 2 and still produces lovely healthy soup!!

I adore butternut squash so would choose this option over pumpkin every time (although rather partial to pumpkin pie )

I liked your comment about about replacing oregano for sage .... I also do

Paula ~ what are cannellini beans? not sure - I'm thinking the US equivalent might be Northern Beans .... I'll look it up to be sure