BUTTERNUT SQUASH, CABBAGE & CANNELLINI BEAN SOUP

1/2 stick unsalted butter

1 small white onion, diced

3 celery stalks, diced

1 large butternut squash, shredded

1 medium carrot, diced

1/2 head white cabbage, shredded

12 cups of good chicken stock

32-ounce can cannellini beans

Add butter, onion, celery, carrot, cabbage and squash to an 8-quart pan. Sweat and cook for 5 minutes, stirring occasionally. Add chicken stock and cannellini beans. Bring to a boil.

Lower the heat and let simmer for 1 hour. Season to taste with salt and pepper.

Makes 1 gallon

Note: At Capriccio, the cannellini beans are cooked in house, where the volume changes dramatically from dried to cooked. For ease of preparation, chef provided the canned equivalent for this recipe for easy home cooking.