I keep a long list of “must-makes” that I review often and, most of the time, I make what’s on that list. It’s the one area of my life that is sort of organized – I may forget birthdays, doctor’s appointments, and bill due dates, but I can tell you what I’ll be making through the rest of November and approximately what day I’ll share it with all you good people who’ve taken the time to visit this little blog.
It’s all about priorities.
While most ideas on the list get tested and have the chance to become a real-life recipe in a reasonable amount of time, there are some that have spent years on the list – for whatever reason (i.e. procrastination, fear, or complete laziness) they just keep getting pushed backed and re-shuffled into the mix. For those ideas it’s like, do not pass go/do not collect $200 for a very long time, until one day they get called up and claim their rightful place on the blog – well, hopefully. I’ve had my fair share of cooking fails and not everything makes it to the blog (like the recent s’mores bars travesty, but that’s another story). Today we have a winner that’s been long overdue – hello, butternut squash soup! It’s been on my list for six long years and I’ve finally – finally! – managed to get it done.
So why the delay?
Laziness, for sure. Every year, when October and November roll around, I get excited about making it, but, in years past, one look at that awkward shaped squash had me skipping right over it. I just didn’t want to deal with cutting, seeding, dicing, and roasting a butternut squash. Too hard, too hard! So every year it’d fall right back to the bottom of the list.
This year is different thanks to the pre-cut butternut squash I found at the store. Pre-cut! No unwieldy butternut squash to handle! No risk of knife injury! No hard work!
Seriously, the pre-cut stuff is a life-saver and makes putting this soup together a breeze. After you take the five seconds to open the package, you roast the butternut squash along with some onion before adding it to a pot with carrots, garlic, tomatoes, cannellini beans (the beans give the soup a lot of body and a wonderful creamy texture), vegetable stock, and some fresh sage. Simmer it, puree it, and then stir in a little cream – the result is a warm and creamy soup that screams FALL!!! Serve it as a starter for a special meal or keep it in the fridge to dish up for weekday lunches.
Don’t wait six years to make this – go now and buy some of that pre-cut stuff! Trust me, you’ll be glad you did.
Creamy Butternut Squash and White Bean Soup
Butternut squash soup is a wonderful dish for Fall, but dealing with the awkward shaped squash can be a little intimidating. Look for pre-cut squash in the produce section of your grocery store to save time! Roasting the pre-cut squash brings out a caramelized sweetness that pairs wonderfully with the other ingredients and the white beans add a creamy texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4-6
- Category: Soups & Stews
- 16 ounces cubed butternut squash
- 1 yellow onion, quartered
- 2 tablespoon olive oil, divided
- 2 small carrots, diced
- 2 cloves of garlic, chopped
- 1 (14.5 ounce) can diced tomatoes, plus juices
- 32 ounces vegetable stock
- 1 (15.5) can cannellini beans
- 1/2 tablespoon fresh sage, chopped
- Thyme leaves from 3 sprigs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 tablespoon apple cider vinegar
- 2 tablespoons heavy cream
- Preheat oven to 425 degrees
- Toss the butternut squash cubes and onion pieces with 1 tablespoon of olive olive. Spread them out evenly on a baking sheet. Roast the vegetables for 20-30 minutes at 425 degrees or until fork tender.
- About 5 minutes before butternut squash and onion are done, heat the other tablespoon of olive oil over medium heat in a stock pot. Add the diced carrot and let it cooking, stirring occasionally, until the it starts to soften, about 5 minutes or so. Add the garlic, roasted butternut squash, roasted onion, diced tomatoes (plus the juice from the can), and vegetable stock. Give it all a good stir and then add the cannellini beans, sage, and thyme leaves. Bring the soup to a simmer and let it all cook together for 15-20 minutes.
- Once the soup has simmered, remove it from the heat and puree it using either an immersion blender or stand blender (be sure to let the soup cool before using a stand blender and then reheat for serving). Stir in the apple cider vinegar – don’t skip this! The vinegar adds a nice acidic brightness to the soup – and then add the heavy cream.
- Makes approximately 6 one cup servings.