Warm up your taste buds with a bowl of our delightful Butternut Squash with White Bean Soup! This soul-soothing recipe is not just a feast for your palate but also a visual treat with its vibrant colors and rich flavors. Perfect for chilly evenings or as a hearty lunch, this soup combines the natural sweetness of butternut squash with the creamy texture of white beans, creating a dish that is both comforting and nutritious. With just a handful of simple ingredients and a quick prep time, you’ll be savoring this delicious bowl of goodness in under an hour. Don’t miss out on this cozy culinary experience—your taste buds will thank you!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 butternut squash, peeled and cubed
- 1 can white beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Peel the butternut squash, then cut it in half lengthwise and scoop out the seeds. Cube the squash into approximately 1-inch pieces for even cooking.
- Next, chop the onion finely and mince the garlic cloves. Rinse and drain the white beans to remove excess sodium and any canning liquid.
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion is translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Stir in the cubed butternut squash and cook for about 5 minutes, allowing the squash to slightly soften and absorb the flavors of the onion and garlic.
- Pour in the vegetable broth, ensuring that the squash is fully submerged. Add the drained white beans and sprinkle in the thyme. Season with salt and pepper to taste.
- Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot. Allow the soup to simmer for about 20-25 minutes, or until the butternut squash is tender and easily pierced with a fork.
- Once the squash is cooked, remove the pot from heat. For a creamy texture, you can use an immersion blender to puree the soup to your desired consistency. Alternatively, you can carefully transfer portions of the soup to a blender, blend until smooth, and return it to the pot.
- Taste the soup and adjust the seasoning with additional salt and pepper if necessary. If you prefer a thinner soup, you can add more vegetable broth to reach your desired consistency.
- Serve the butternut squash and white bean soup hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired. Enjoy your warm, comforting bowl of soup!
Tips
- Choose the Right Squash: When selecting your butternut squash, look for one that feels heavy for its size and has a smooth, firm skin. This ensures maximum sweetness and flavor in your soup.
- Prep Ahead: To save time, you can peel and cube the butternut squash a day in advance. Just store it in an airtight container in the refrigerator until you're ready to cook.
- Sauté for Flavor: Don’t rush the sautéing process! Allow the onions and garlic to become fragrant and slightly caramelized to build a deeper flavor base for your soup.
- Adjust the Consistency: If you prefer a creamier soup, blend it longer. For a chunkier texture, blend only half of the soup and leave the rest intact. You can also adjust the thickness by adding more vegetable broth.
- Garnish for Extra Flavor: A drizzle of olive oil or a sprinkle of fresh herbs like parsley or thyme just before serving can elevate the flavors and presentation of your soup.
- Store Leftovers Wisely: This soup keeps well in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if it thickens too much.Enjoy your cooking adventure with this delicious and healthy soup!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 12g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
