White Bean and Butternut Soup. Butternut squash soup is a classic fall soup, but dealing with a whole squash is cumbersome and difficult so I use pre-cut butternut squash instead I like to add white beans (aka cannellini beans) because they give the soup body and thicken it up. Once you've added them just simmer the soup. Cream adds a smooth finish to the soup, while crumbled bacon and toasted pumpkinseeds lend a salty crunch.
You can have White Bean and Butternut Soup using 6 ingredients and 4 steps. Here is how you cook it.
Ingredients of White Bean and Butternut Soup
- Prepare 1 1/2 Cup of Small White Beans.
- It’s 2 Cups of Butternut Squash.
- Prepare 1/2 of Large Onion.
- Prepare 3 of Garlic Cloves (I used Elephant Giant).
- Prepare 1 Tablespoon of Dried Mixed Herbs.
- You need 3 Cups of Vegetable Stock.
This cozy kale, white bean and butternut squash soup provides the ultimate in soul-satisfying, tastebud pleasing, nourishing goodness. Three highly nutritious foods come together in this tasty one pot vegetarian meal in a bowl, lending it vibrant color and flavor. Make chicken soup easy by using store-bought rotisserie chicken instead of cooking your own. This hearty soup combines sweet butternut squash, fresh sage, and spicy turkey sausage–a winter dinner power trio, if ever there was one!
White Bean and Butternut Soup step by step
Place white beans in a bowl and pour boiling water over. Soak with a lid on for an hour..
Add onions, garlic, beans and butternut to a pot, add 2 cups of the stock and boil on low heat for 30 minutes with the lid on, stirring occasionally..
Add the mixed herbs and the remaining 1 cup vegetable stock and blend after 15 minutes/once the beans are soft. Add more water if needed to reach your desired consistency. Add it half a cup each time..
Simmer for 15 minutes - reduce he heat to super low and leave on the stove for 15 minutes. Serve with butternut seeds and a sprinkle of dried herbs as a garnish..
Cut prep time by buying already cubed butternut squash, and while this hearty soups simmers on the stove, you can toss together a salad to serve on side. Just take your basic white bean and ham soup, and rev it up with tomatoes, fresh pumpkin, and chard. My father came over to try some for lunch and went You can easily substitute the same quantity of butternut squash or almost any winter squash. This pureed butternut squash soup is the third and last recipe in our butternut squash ingredient spotlight. However, last rarely means least, and it certainly This one is extra special as a lot of pureed soups tend not to have a protein element, which is why I add a can of white beans into this version.
