Butternut Squash White Bean Soup
This Butternut Squash White Bean Soup is packed with comforting flavors, a creamy texture, and a great source of vitamins. Whether you’re enjoying it fresh off the stove or as leftovers, this soup is a winner on those cold days. Happy cooking!
Ingredients
- 1 butternut squash peeled and chopped into 1-inch cubes
- 1 onion peeled and quartered
- 1 apple peeled, cored, and quartered
- Olive oil for roasting
- 2 teaspoons salt divided
- ½ teaspoon fresh cracked black pepper
- 6 cups chicken broth or vegetable stock
- 2 cans white beans 15 oz each, cannellini or Great Northern beans
- 2 dried Thai chilies
- 2 –3 fresh sage leaves
- 2 –3 sprigs fresh rosemary
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper and drizzle with olive oil.
- Place the butternut squash, onion, and apple on the sheet and drizzle with more olive oil. Season with salt and pepper. Roast for 20-25 minutes until soft and caramelized.
- In a large soup pot, warm the chicken broth or vegetable stock over medium heat. Add the canned white beans.
- Add the roasted vegetables to the pot, along with the sage, rosemary, and Thai chilies. Simmer for 20 minutes.
- Remove the chilled and herb sprigs.
- Use an immersion blender to blend the soup until smooth, or transfer to a regular blender in batches. Adjust seasoning with additional salt and pepper if needed.
Notes
Optional garnish ideas: this soup is delicious on its own but if you’re looking for some added color or texture, try toasted pepitas, chopped parsley, or some freshly grated parmesan cheese.
Tried this recipe?Let us know how it was!
