White Bean and Butternut Squash Soup
With days getting shorter and colder, there is nothing better than a warm and delicious White Bean and Butternut Squash Soup to comfort us.
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Cooking tools:
- Kitchen scale
- Pot
- Stove
- Chef's knife
- Cutting board
- Peeler
- Wooden spoon
- Colander
- Mixing bowl
- Measuring cup
- Measuring spoon
Ingredients
- 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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