Butternut Squash Brothy Beans
These butternut squash brothy beans simmer cannellini or butter beans in a silky, sage and nutmeg spiced butternut squash broth with a splash of cream, Parmesan, and wilted greens. Serve with crusty bread for dipping.
Ingredients
- 1 tablespoon olive oil
- 5 sage leaves rough chopped
- 1 shallot diced (about 1/4 cup)
- 2 garlic cloves minced
- 1/4 cup celery diced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon nutmeg
- 1 butternut squash diced (roughly 3 cups)
- 1.5 cups chicken bone broth or veggie broth divided
- 1/4 cup heavy cream
- 2 (15 oz) cans cannellini or butter beans drained
- 1/4-1/2 cup grated Parmesan cheese
- 1 large handful spinach or kale roughly chopped
For Serving
- crusty bread
Instructions
- Heat the olive oil in a skillet over medium-high heat. Add the shallot, garlic, sage, and celery. Cook for about 3 minutes until softened.
- Add the salt, pepper, nutmeg, and red pepper flakes and mix until fragrant. Then add the butternut squash and 1 cup of broth, cover, and cook until the squash is fork-tender, about 12-15 minutes.
- Remove half of the squash and add it to a blender with 2 tablespoons of heavy cream. Blend until smooth, adding more cream or broth if needed.
- Add the blended butternut squash and the beans to the skillet, then pour in the remaining 1/2 cup of broth and bring to a simmer. Cook until slightly thickened.
- Add the spinach or kale and the desired amount of Parmesan cheese. Mix until the greens are wilted.
- Serve with crusty bread for dipping.
Notes
- Blending hot squash: remove the center cap from the blender lid and cover the opening with a towel so steam can escape.
- Cream: start with 2 tablespoons in the blender and use the rest to adjust the creaminess of the sauce.
- Meatless: use veggie broth in place of chicken bone broth.
Tried this recipe?Let us know how it was!