White Bean and Squash Soup

White Bean and Squash Soup

Serves 6-8

3 large garlic clove, minced

3 medium onions, chopped

2 tablespoons olive oil

1small butternut squash, peeled, seeded, and cut into 1/2-inch pieces (4 cups)

1 3/4 cups vegetable stock

2 cups water

2 (19-oz) can white beans, rinsed and drained

2 canned whole tomatoes, coarsely chopped

1/4 teaspoon whole dried sage

Salt & pepper to taste

1/2 cup fresh corn, (or frozen; thawed)

Cook onions and garlic in 1 tablespoon oil in a 3-quart heavy saucepan over moderate heat, stirring frequently, until golden, about 2 minute. Add squash, stock, water, beans, tomatoes, and sage and simmer, covered, stirring occasionally, until squash is tender, about 20 minutes. Mash some of squash against side of saucepan to thicken soup.

While soup is simmering, toast corn with remaining tablespoon oil in a small skillet over moderately high heat, stirring, until corn is browned and toasted, 2 to 4 minutes.

Serve soup sprinkled with toasted corn kernels.