Squash and borlotti beans soup

Autumn is the squash season!
This is my favourite seasonal soup recipe, quick and easy.
I want to share it with you.
Serves two people on a chilled october night.

Ingredients:

Approx. 950 gr. - 1 kilo squash
2- cloves garlic, peeled
1 can of borlotti beans (you can use dry borlotti too, but remember to soak into water overnight and cook them till tender)
Extra Virgin olive oil
Fresh Rosmary, some of it minced and some for decorating.
Salt



Peel, deseed and cut the squash into cubes (you can save the seeds if you like them).
Wash the squash cubes under water into a colander.















In a medium size sauce pan pour approx. three tablespoons of Extra Virgin olive oil and the garlic cloves. Let the oil get warm, till the garlic cloves start to fry*, then pour the squash cubes into the pan. Add half a cup of water, add a couple pinces of salt, stir well, then let cook, lid on, for half an hour mixing with a wooden spoon every ten minutes.
When the squash gets tender add the content of the borlotti bean can in the pan (throw away some of the liquid of the can, or, if you dislike the can liquid you can dry the beans into a colander, wash them and add some extra water). Stir well and add half a cup of water, let cook for 15 min. more, or till the soup get the consistence you like, without the lid. Add the minced rosmary and serve.

*for a more robust taste you can add some pancetta cubes with the garlic cloves amd let them cook for a bit longer















Buon appetito!
:)