Butternut squash and white bean soup with sage pesto from Cook's Illustrated Annual Edition 2016 (page 18) by Cook's Illustrated Magazine

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Notes about this recipe

  • wkhull on October 27, 2022

    I used the beans and this came out decent. I thought 3 cans of beans would be too much, but it came out nice. Had a split-pea soup consistency without the fat. We ended up mixing the pesto in at the end instead of using it as a topping to tame the parsley flavor (I'm not a big fan). I really liked the preparation - making a butternut broth/mash with the wedges of the bulb end seemed to really work in this dish.

  • shannonstoney on February 09, 2017

    Made this without the beans and it was still very good.

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