Julia Child's Puree of Pumpkin and White Beans (Adapted)

Preheat the oven to 425.

Cook the first three ingredients in 3 Tbsp butter until tender.

Add the garlic, herbs, and 1/4 cup water.

Boil slowly until the liquid has evaporated.

Remove the bay leaf.

Pulse the squash and beans with the the onions, celery, and carrots in a food processor until you have a puree.

Beat in the eggs, cream and all but 2 Tbsp of the cheese.

Salt and pepper to taste.

Use 1 Tbsp butter to butter a oven proof casserole.

Spoon in the puree.

Dot the top with the remaining cheese and butter.

Bake for 30 minutes in the upper third of the oven.

The puree should be bubbling and the top brown. ?