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White Bean and Squash Soup

1 C dried navy beans
5 C water
1 Tbl olive oil
4 cloves garlic, chopped
1 large shallot, chopped
1 medium onion, chopped
3 1/2 C peeled and cubed (1") winter squash
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp dried thyme
4 C vegetable stock
salt and pepper to taste
3/4 cup half and half or soy milk (optional)

Wash beans and cover with 5 cups water in a large pot. Bring to
a boil, reduce heat, and simmer, covered, for approximately 1 1/2
hours or until beans are tender. Drain.

In a soup pot, saute garlic, shallot, and onion in 1 tablespoon
olive oil for approximately 5 minutes.

Add cubed squash, cooked beans, herbs and stock. Bring to a boil,
then reduce the heat, and simmer, covered, until squash is tender,
approximately 20 minutes.

Puree soup in batches in blender.

Return to soup pot, add half and half or soy milk, and taste to
adjust seasoning. Add salt and pepper to taste.

Serves 6.

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