Butternut Squash and White Bean Soup
Warm up with a comforting bowl of Butternut Squash and White Bean Soup, a velvety blend of sweet roasted butternut squash, hearty white beans, and aromatic spices like cumin and cinnamon. This flavorful soup is not only wholesome but also deeply satisfying, with its creamy texture derived from pureed vegetables and beans—no cream required! Perfect for cozy fall evenings or meal prepping, this recipe comes together with simple ingredients like yellow onion, garlic, and vegetable broth, all simmered to perfection. Garnish with fresh thyme leaves for an herby touch, and serve it alongside crusty bread or crunchy croutons for a delightful, restaurant-quality meal in the comfort of your own kitchen. Rich in nutrients, quick to prepare, and full of cozy flavors, this vegan-friendly dish is bound to become a household favorite!
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Recipe Information
Ingredients
- 1 medium (about 2 lbs) butternut squash
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 4 cups vegetable broth
- 2 cups, rinsed and drained cooked or canned white beans (cannellini or navy beans)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon (optional, for garnish) fresh thyme leaves
- (optional, for serving) crusty bread or croutons
Instructions
Preheat your oven to 400°F (200°C).
Carefully peel and seed the butternut squash, then cut it into 1-inch cubes.
Toss the squash cubes with 1 tablespoon of olive oil and spread them evenly on a baking sheet. Roast in the preheated oven for 25-30 minutes or until tender and caramelized, stirring once halfway through cooking.
While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large soup pot over medium heat.
Add the diced onion to the pot and sauté for 4-5 minutes, until it becomes translucent and fragrant.
Stir in the minced garlic, ground cumin, and ground cinnamon. Cook for another 1-2 minutes, letting the spices toast lightly.
Add the roasted butternut squash, vegetable broth, and white beans to the pot. Stir to combine.
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 15 minutes to allow all the flavors to meld.
Use an immersion blender to puree the soup until it is smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender, blending until smooth and returning it to the pot.
Season the soup with salt and black pepper to taste.
Serve the soup hot, garnished with fresh thyme leaves if desired. Pair with crusty bread or croutons for a complete meal.
Nutrition Facts
Calories |
1597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5997 mg | 261% | |
| Total Carbohydrate | 272.1 g | 99% | |
| Dietary Fiber | 67.6 g | 241% | |
| Total Sugars | 41.5 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 833 mg | 64% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 6111 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
