Pureed Squash and White Bean Soup

I am coming down to my last few winter squashes, right about on time. Here's another tasty squash soup; make it now while the weather is still cold. Use butternut or another easily peeled variety for this; alternatively, cook the squash separately and add it when you are ready to puree. If using beans that were already seasoned, you won't need much extra seasoning for the soup; however, if the beans are plain, you may want to add a bay leaf and a little sage.

1 Tbsp butter
2 medium shallots, minced
1 large winter squash, peeled, seeded and cubed
Water and/or stock (chicken or vegetable)
Bay leaf (optional)
Sage to taste (optional)
4 cups cooked white beans
Salt and pepper to taste

Melt the butter in a soup pot. Add the shallots and saute over medium-high heat for about 3 minutes. Add the squash and enough water and/or stock to just cover. If using the bay leaf and/or sage, add them at this point. Bring to a boil, then reduce heat and simmer until squash is thoroughly tender (15-30 minutes).

When squash is tender, add the beans. Remove from heat and puree with an immersion blender (or do it in batches in a food processor, then return it to the pot). Add salt and pepper to taste. Serve hot.

Serves 6-8.