When It’s Butternut Time in Boston

I often find the inspiration for a new dish when I eat in restaurants. While in Boston, I went to Figs, one of the city’s better-known restaurants, and although the establishment is best known for its wood-fired pizzas, a delicious cold-weather vegetable soup on the menu caught my attention.

The winter soup of caramelized onions, cubed butternut squash, white beans, bits of escarole and diced ham was simmered in stock, along with sage, rosemary, thyme and basil. It was served over soft polenta and garnished with melted provolone cheese. A sprinkling of bright green tender peas was added at the last minute.

Back home the next day, I called the restaurant and was delighted that the chef, Christos Tsardounis, willingly shared the recipe.

I couldn’t help making a few adaptations to save time. I used canned white beans rather than dried ones, replaced fresh herbs with dried and substituted quick-cooking couscous for the polenta. The result was a robust soup that retained much of the spirit of the original.

This dish is quite filling and would make a fine main course for a winter soup supper. A mixed green salad in a red wine vinaigrette and a basket of warm corn bread or crusty sourdough bread would be fine accompaniments. A bowl of fresh ripe pears and good store-bought or homemade cookies could complete the menu.

WINTER VEGETABLE SOUP WITH BUTTERNUT SQUASH, BEANS AND CARAMELIZED ONIONS

1 1/2 tablespoons butter

1 1/2 tablespoons oil

3 to 4 large onions, thinly sliced

1 teaspoon sugar

1/4 pound smoked ham, cut into 1/2-inch dice

3 cups cubed butternut squash

2 1/2 teaspoons dried thyme

1 1/2 teaspoons dried rosemary, crushed

3/4 teaspoon dried sage leaves

1/2 teaspoon dried basil

7 cups low-salt chicken broth

Salt

Freshly ground pepper

1 (15-ounce) can Great Northern white beans, rinsed and drained well

2 cups cleaned and coarsely chopped escarole

2/3 cup quick-cooking couscous

1/2 (10-ounce) package frozen tiny green peas, thawed

1/4-pound grated provolone cheese

Black Forest ham works well in this dish.

Heat butter and oil in deep-sided pan over medium heat. Add onions and sprinkle with sugar. Cook slowly, stirring, until onions start to brown, about 5 minutes.

Add ham, squash, thyme, rosemary, sage and basil and cook, stirring, 5 minutes more.

Add 5 cups broth, 1/2 teaspoon salt and 1/2 teaspoon pepper. Bring mixture to simmer. Lower heat and cook, uncovered, until squash is just tender, 10 to 15 minutes. Add beans and escarole and cook until escarole is completely wilted, about 5 minutes. (Soup can be made 1 day ahead to this point. Cool, cover and refrigerate. Reheat when needed.)

When ready to serve, heat remaining 2 cups broth in medium, heavy saucepan, covered, over medium-high heat. When broth comes to boil, remove pan from heat and stir in couscous. Cover and let stand until all liquid is absorbed, about 5 minutes. Season to taste with salt if needed.

Add green peas to warm soup and cook just until heated through, about 2 minutes.

Place 1/3 cup couscous in each of 6 shallow soup bowls. Ladle soup over couscous. Garnish each serving with generous sprinkling of cheese.

Makes 6 servings.

Each serving contains about:

422 calories; 1,368 mg sodium; 32 mg cholesterol; 15 grams fat; 52 grams carbohydrates; 23 grams protein; 4.94 grams fiber.