1 cup dried white beans (such as cannellini, haricot blanc or navy beans)
3 cups chicken stock
4 cups water
2 tablespoons olive oil
2-3 leeks, sliced thin
3 or 4 sage leaves
1 bay leaf
1 medium butternut squash, peeled and cut into 1/2 inch cubes
Soak the beans overnight. Drain, and put in a large pot with chicken broth and 4 cups of water. Bring to a boil, then lower the heat and simmer until the beans are tender. Start checking after 45 minutes. Season to taste when cooked.
Heat olive oil in a heavy-bottomed pot and add leeks, sage, and bay leaf. Cook over medium heat until tender, about 15 minutes. Then, stir in the butternut squash and salt. Cook for 5 minutes. Drain the beans and add 6 cups of their cooking liquid to the squash and onions. Cook at a simmer until the squash starts to become tender. Add the beans and keep cooking until the squash is very soft. Taste and adjust the seasoning if necessary.
adapted from The Art of Simple Food by Alice Waters