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Creamy Butternut Squash and White Bean Soup


  • Author: April @ Girl Gone Gourmet
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Description

Butternut squash soup is a wonderful dish for fall, but dealing with the awkwardly 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.


Scale

Ingredients

  • 16 ounces cubed butternut squash
  • 1 yellow onion, peeled and quartered
  • 2 tablespoon olive oil, divided
  • 2 small carrots, diced
  • 2 cloves of garlic, chopped
  • 1 (14.5-ounce) can diced tomatoes, plus juices
  • 1 (32-ounce) box vegetable stock
  • 1 (15.5-ounce) can cannellini beans, drained
  • 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

Instructions

  1. Preheat oven to 425°F.
  2. 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.
  3. 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.
  4. 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.
  5. Makes approximately 6 one cup servings.

Notes

You can roast the butternut squash up to a day in advance and keep it in the refridgerator until you’re ready to make the soup.

If you want to freeze the soup, I recommend not adding the cream until you’re ready to serve it.

  • Category: Dinner
  • Method: Saute
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 346
  • Sugar: 11.3g
  • Sodium: 1050.6mg
  • Fat: 10.5g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6.4g
  • Trans Fat: 0g
  • Carbohydrates: 54.4g
  • Fiber: 14g
  • Protein: 12.9g
  • Cholesterol: 4.2mg

Keywords: butternut squash soup, white bean soup recipe,