Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, white bean and butternut soup. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
This bean and butternut soup begins in a predictable - and lovely - way: with good stuff like sautéed onion, fresh garlic, and aromatic herbs. Also added to the mix - fresh lemon juice, baby kale leaves, and white beans (I'm a fan of cannelini or navy beans), which work so well in soups like this. This healthy roasted butternut squash soup gets its creaminess from white beans and a hint of almond milk.
White Bean and Butternut Soup is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. White Bean and Butternut Soup is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can cook white bean and butternut soup using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make White Bean and Butternut Soup:
- Get 1 1/2 Cup Small White Beans
- Take 2 Cups Butternut Squash
- Prepare 1/2 Large Onion
- Prepare 3 Garlic Cloves (I used Elephant Giant)
- Take 1 Tablespoon Dried Mixed Herbs
- Make ready 3 Cups Vegetable Stock
Add broth, thyme and butternut squash and bring to a boil. Using a fork, mash white beans and add to soup along with chickpeas. This pureed butternut squash soup is the third and last recipe in our butternut squash ingredient spotlight. This hearty and flavorful soup, filled with squash, beans, and chickpeas, was made for warming up chilly fall evenings.
Steps to make White Bean and Butternut Soup:
- Place white beans in a bowl and pour boiling water over. Soak with a lid on for an hour.
- Add onions, garlic, beans and butternut to a pot, add 2 cups of the stock and boil on low heat for 30 minutes with the lid on, stirring occasionally.
- Add the mixed herbs and the remaining 1 cup vegetable stock and blend after 15 minutes/once the beans are soft. Add more water if needed to reach your desired consistency. Add it half a cup each time.
- Simmer for 15 minutes - reduce he heat to super low and leave on the stove for 15 minutes. Serve with butternut seeds and a sprinkle of dried herbs as a garnish.
This hearty soup combines sweet butternut squash, fresh sage, and spicy turkey sausage–a winter dinner power trio, if ever there was one! Cut prep time by buying already cubed butternut squash, and while this hearty soups simmers on the stove, you can toss together a salad to serve on side. Make chicken soup easy by using store-bought rotisserie chicken instead of cooking your own. As someone who is allergic to cow's milk, I'm always happy to find tasty, satisfying vegetarian soups that are dairy-free. Prep time does not include peeling, seeding and dicing the squash; you can save time and effort by buying peeled and cut butternut squash, which is available at some grocery stores.
So that is going to wrap it up for this exceptional food white bean and butternut soup recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
