Soup is an interesting dish; it can be so many things at the same time. Appetizer or meal, thick or thin, vegan or meat based, cold or warm, clear or creamy etc. etc. This Squash Soup with White Beans is a thick vegan soup that is as satisfying as a meal and best eaten warm.
On cold, snowy, windy and rainy days, most of us crave something warm, something satisfying, something comforting and a soup is a great solution. The weather here in Georgia right now, shows remarkable similarities with the trajectory of a yo-yo. One day it is 70 degrees and the next it is around 30, so when you feel cold you’re thinking about making soup. Next day arrives and low and behold it is way too warm to eat it, you’re debating opening the grill and start a barbecue feast. I only know one way to tackle this conundrum; ignore the weather 🙂
Key Ingredients in This Recipe
- Butternut squash
- Red bell pepper
- White beans
- Onion
- Garlic
- Vegetable stock
- Cilantro
How to Make Squash Soup with White Beans
There are two ways to prepare this soup
Roast the vegetables in the oven
- Peel the butternut squash, discard the seeds and cut it in cubes. Do the same with the onion and bell pepper. Peel and squash the garlic.
- Toss with olive oil, salt and pepper, transfer to a baking dish and roast in oven for about 15-20 minutes.
- Once tender, transfer into a blender, add vegetable stock, half of the can of white beans, and cilantro. (Keep some bell pepper, and cilantro aside for garnish). Pulse until smooth.
Cook the vegetables in broth
- Peel the butternut squash, discard the seeds and cut it in cubes. Do the same with the onion and bell pepper. Peel and squash the garlic.
- Heat olive oil and butter in a large pot, add onion, garlic and bell pepper and cook for about 2-3 minutes. Add the squash and the vegetable stock and cook for about 15-20 minutes.
- Add half of the can of white beans, and cilantro. Use an immersion blender until you have a smooth soup.
From here on the preparation is the same. Add the remaining white beans and warm. Add salt and pepper to taste. Divide the soup over two bowls and garnish with red bell pepper, white beans and cilantro.
This Squash Soup with White Beans has a great flavor, is velvety soft with a whole white bean here and there. If you prefer a totally smooth soup, simply blend all the white beans.
Enjoy this vegan soup; it will keep you warm and cozy.
Squash Soup with White Beans
Ingredients
- 1 tablespoon olive oil
- 1/4 onion or leek, chopped
- 1 pound butternut squash cubed
- 1/2 red bell pepper chopped
- 1 garlic clove
- 3 cups vegetable stock or chicken
- 15 ounces white beans canned
- 2 tablespoons cilantro chopped
Instructions
- Preheat an oven to 425 degrees F.
- Peel the butternut squash, discard the seeds and cut it in cubes. Do the same with the onion and bell pepper. Peel and squash the garlic.
- Toss squash, onion, garlic and bell pepper with olive oil, salt and pepper, place on a baking sheet and roast in the oven until fork tender (approx. 20 minutes).
- Once tender, transfer into a blender, add vegetable stock, half of the can of white beans, and cilantro. (Keep some bell pepper, and cilantro aside for garnish). Pulse until smooth. If you don’t have a blender, transfer roasted vegetables to a pan and use an immersion blender.
- Heat the soup and add the remaining white beans (keep a few aside for garnish). Taste and add salt and pepper if needed.
- Divide over 2 bowls and garnish with white beans, red bell pepper and cilantro.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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