1 cup dry white beans
2 lbs. winter squash
2 Tbsp. vegetable oil
1 cup chopped onions
1 cup sliced celery
1 Tbsp. minced fresh ginger
2 tsp. minced fresh garlic
Salt and freshly ground black pepper
1/4 cup minced fresh parsley

Cook the white beans in salted water until tender.

Cook and puree the squash.

In a soup pot, heat the oil, then saute the onions, celery, ginger, and garlic, stirring occasionally. When tender and beginning to brown, add the squash puree. Add the beans to the pot using a slotted spoon. Add some of the bean cooking liquid, vegetable stock, or water to obtain the desired consistency. Add salt and pepper to taste and stir in the fresh parsley.

Simmer, uncovered, for about 15 minutes and serve.