Cozy Autumn Butternut Squash White Bean Soup
Cozy Autumn Butternut Squash White Bean Soup
Ingredients:
Instructions:
Nutrition Facts
Recipe Introduction
Quick Hook: Autumn in a Bowl!
Fancy a hug in a bowl? I do. This butternut squash white bean soup is autumn comfort food at its finest.
Think sweet, creamy, and totally satisfying. It's dead easy. Honestly, even I can make it, and you know I sometimes struggle.
Brief Overview: From Italy With Love
This white bean soup recipe is inspired by Tuscan cuisine. It is a simple yet flavourful dish perfect for cooler weather.
It's ready in about an hour, including roasting time. This recipe yields about 6 servings. Share it with your mates or keep it all for yourself.
I won't judge.
Main Benefits: Healthy and Hearty
This vegan butternut squash soup is packed with nutrients. Butternut squash is full of vitamins, and white beans are a great source of protein and fibre.
This makes it a healthy soup recipe choice. It is perfect for a cosy night in. It is an easy crowd-pleaser.
What makes this recipe special is the roasting of the squash. Roasting the squash brings out its natural sweetness and adds depth of flavour.
Ready to get cooking this butternut squash soup recipe ? It all starts with the ingredients. I've even included some handy substitutions. So, no need to panic if you're missing something.
The Star Ingredients
Let’s get this show on the road!
Butternut Bliss
To create the perfect creamy butternut squash soup , you'll need one medium butternut squash. This is roughly 2 lbs.
You'll also need 2 tablespoons of olive oil, half a teaspoon of salt and a quarter teaspoon of black pepper.
The Soup Squad
To build the white bean soup recipe , you will need 1 tablespoon of olive oil, one medium yellow onion, 2 carrots, 2 celery stalks.
Also needed is 2 cloves of garlic, 4 cups of vegetable broth, one 15-ounce can of cannellini beans, 1 teaspoon of dried sage.
Round out your ingredients with half a teaspoon of salt, and a quarter teaspoon of black pepper. Fancy getting crazy autumn soup recipes ? You can optionally add 1/4 cup heavy cream or coconut milk.
You can never have too much!
Now you have the squad assembled you can move forward with it.
Ingredients & Equipment: Let's Get Started!
Right, so you're keen to try my butternut squash white bean soup recipe , eh? Ace choice. This recipe will guide you through creating the most comforting creamy butternut squash soup .
I promise it will be totally lush. Here’s what you need to get the ball rolling. Honestly, it's mostly stuff you probably already have!
Main Ingredients for the Butternut Squash White Bean Soup
- Butternut Squash: 1 medium (about 2 lbs / 900g ), peeled, seeded, and cubed. Pro tip: A good squash should feel heavy for its size and have a deep orange color. If it feels light, it's likely dried out inside. Don't be afraid to use frozen squash too.
- Olive Oil: 2 tablespoons (30ml) for the squash plus 1 tablespoon (15ml) for the soup.
- Salt & Pepper: 1/2 teaspoon salt (3g) and 1/4 teaspoon black pepper (1g) for the squash, plus more to taste for the soup.
- Onion: 1 medium yellow onion, chopped (about 1 cup / 150g ).
- Carrots: 2 , chopped (about 1 cup / 150g ).
- Celery: 2 stalks, chopped (about 1 cup / 150g ).
- Garlic: 2 cloves, minced. (No vampire will come close for miles hehe)
- Vegetable Broth: 4 cups (32 fl oz / 950ml).
- Cannellini Beans: 1 (15-ounce / 425g) can, rinsed and drained.
- Dried Sage: 1 teaspoon (2g).
- Heavy Cream (optional): 1/4 cup (60ml) or coconut milk for a vegan butternut squash soup .
Seasoning Sensations
Okay, so here is where the magic happens, yeah?
- Sage is Key: The dried sage really brings out that autumn soup recipes vibe.
- Flavor Boosters: Don't be afraid to add a pinch of nutmeg or a dash of chili flakes for a bit of warmth. These are great for the roasted butternut squash soup .
- Sage Swap: No sage? Thyme or rosemary work a treat too.
Equipment Essentials
- Baking Sheet: For roasting the squash.
- Large Soup Pot: Like a Dutch oven.
- Blender: Immersion blender is easiest.
- Knife: A good chef's knife makes prepping a breeze.
That's it! With these bits and bobs, you're all set to whip up a batch of healthy soup recipes . Honestly, if you can chop a vegetable, you can make this white bean soup recipe .
Let’s get cooking!
Let's Get Soupy: Creamy Butternut Squash White Bean Soup
Right then, let’s talk about this butternut squash white bean soup recipe . Honestly, I reckon it's the ultimate autumn soup recipes , perfect for when the nights draw in and you fancy something warm and comforting.
It's easier than making beans on toast. This is more like posh beans on toast, if you catch my drift.
Prep Like a Pro: Mise en Place , Sorted!
Essential mise en place is the name of the game. Get your butternut squash peeled, seeded, and cubed. We're talking about a medium-sized squash, roughly 2 lbs (900g) .
Chop your onion, carrots, and celery too. Trust me, having everything ready makes the whole process smoother than a freshly paved road.
A handy hint is to try and get the veg roughly the same size, this will ensure even cooking.
Oh, and safety first! Keep those fingers out of the way when you're wielding a knife.
Step-by-Step: From Squash to Slurp
- Roast the squash: Toss the cubed butternut squash with 2 tablespoons of olive oil , 1/2 teaspoon of salt , and 1/4 teaspoon of black pepper . Spread it on a baking sheet. Pop it in a preheated oven at 400° F / 200° C for about 25- 30 minutes , until it's tender and slightly caramelized .
- Sauté the veggies: Heat 1 tablespoon of olive oil in a large pot. Add your chopped onion, carrots, and celery. Cook until they soften, about 5- 7 minutes .
- Garlic Time: Add 2 minced cloves of garlic and cook for another minute, until fragrant. Mmm, garlic goodness!
- Combine and Simmer: Now, add your roasted butternut squash , 4 cups of vegetable broth , a 15-ounce can of rinsed and drained cannellini beans , 1 teaspoon of dried sage , 1/2 teaspoon of salt , and 1/4 teaspoon of black pepper to the pot. Bring it to a simmer, and let it bubble away for 15 minutes .
- Blend Baby, Blend! Using an immersion blender (or carefully transferring to a regular blender), blend the soup until it's smooth as silk.
- The Finishing Touch: Stir in 1/4 cup of heavy cream or coconut milk (optional, but highly recommended). Season to taste.
- Serve it Up: Ladle the creamy butternut squash soup into bowls. Garnish with toasted pumpkin seeds and a drizzle of olive oil, if you're feeling fancy.
Pro Tips: Elevate Your Soup Game
Want to take your vegan butternut squash soup to the next level? Don't overcrowd the baking sheet when roasting the squash.
Overcrowding steams the squash instead of caramelizing it. Also, spice it up by adding a pinch of nutmeg or a dash of chili flakes to the soup.
A common mistake is not seasoning enough, so always taste and adjust! You can also make the roasted butternut squash soup a day ahead of time.
Store it in the fridge and reheat when you're ready to eat. Perfect for a stress-free dinner party! And, honestly, don't be afraid to use frozen squash! Sometimes it's cheaper and easier.
So there you have it – a healthy soup recipe that's perfect for those fall soup recipes . Give it a go, and let me know what you think! I reckon even your nan will approve.
Recipe Notes for Your Best Butternut Squash White Bean Soup
Right then, you've got the recipe for this amazing butternut squash white bean soup . Before you get started, let's chat about some handy tips and tricks.
These are things I’ve picked up over the years, from making enough autumn soup recipes to feed a small army.
Honestly, these nuggets of wisdom will elevate your creamy butternut squash soup from "nice" to "oh my gosh, this is incredible!".
Serving It Up: Plating Like a Pro
Alright, so you’ve made this butternut squash white bean soup . Now, how do you make it look amazing ? Ladle it into bowls, of course! A swirl of cream (dairy or coconut, depending on your mood) adds a fancy touch.
Don't forget a sprinkle of toasted pumpkin seeds for some crunch.
For sides, I'd recommend some crusty bread. Think sourdough or even ciabatta. A simple green salad cuts through the richness nicely.
A glass of chilled white wine or a cup of herbal tea works wonders, too.
Storing Your Soup (If There's Any Left!)
So you've made a batch of vegan butternut squash soup . Now, what if you have leftovers? No worries. This healthy soup recipe keeps well.
Store it in the fridge for up to three days in an airtight container. If you want to keep it longer, freeze it in portions.
To reheat, just simmer it gently on the hob, or microwave it. Frozen soup is best thawed overnight in the fridge.
Honestly, this soup tastes even better the next day, as the flavours deepen.
Adaptations and Remixes of Roasted Butternut Squash Soup
Want to mix things up? This white bean soup recipe is very flexible. For a vegan version, use vegetable stock and coconut milk.
Feeling spicy? Add a pinch of chili flakes or some curry powder.
Seasonal swap ideas? Of course. Instead of butternut squash, try pumpkin or acorn squash. You can use any beans you have, like kidney beans or black beans.
Nutrition Know-How: More Than Just Tasty
This soup is not only delicious but also good for you. It is packed with vitamins, fiber, and plant-based protein.
The butternut squash is full of vitamin A. It helps your eyesight! The cannellini bean soup adds protein and fiber, which keeps you full.
This fall soup recipe is a brilliant way to get your veggies. It is also a lovely vegetarian butternut squash soup .
I hope this has been helpful! Now go get cooking and enjoy your delicious soup. You've got this. I know you can cook this butternut squash white bean soup to perfection!
Frequently Asked Questions
Can I make this butternut squash white bean soup vegan?
Absolutely! Simply ensure you're using vegetable broth and skip the heavy cream at the end. Coconut milk or cashew cream are excellent dairy-free alternatives that will still give you that lovely creamy texture. It's an easy switch that even Greggs would approve of!
How do I store leftover butternut squash white bean soup?
Storing leftover soup is a doddle. Once the soup has cooled down completely, transfer it to an airtight container and pop it in the fridge. It will keep for up to 3-4 days. You can also freeze it for longer storage – just be sure to thaw it completely before reheating on the hob or in the microwave.
My butternut squash is rock solid! How can I make it easier to peel and cube?
Ah, the butternut squash wrestling match! The easiest trick is to microwave the whole squash for 2-3 minutes. This will soften the skin just enough to make it much easier to peel and cube. Alternatively, you can buy pre-cut butternut squash to save on prep time – a real lifesaver for a busy weeknight, right?
Can I add any other veggies to this butternut squash and white bean soup?
Definitely! Feel free to get creative. Spinach, kale, or even some roasted red peppers would all be delicious additions. Just toss them in during the last few minutes of simmering to retain their nutrients and texture. Think of it as giving your soup a bit of a glow-up!
I don't have an immersion blender. Can I still make this soup?
No worries at all! You can definitely use a regular blender. Just be extra careful when blending hot liquids. Work in batches, filling the blender only about halfway full, and vent the lid to prevent explosions. Safety first, mate!
Is this butternut squash white bean soup healthy? What are the nutritional benefits?
You bet your bottom dollar! This soup is packed with nutrients. Butternut squash is a great source of vitamins A and C, while white beans provide plenty of protein and fiber. It’s a low-fat, high-fiber meal that will keep you feeling full and satisfied – perfect for a spot of healthy eating.
