Butternut Squash White Bean Soup
Butternut Squash White Bean Soup is a creamy, nourishing soup made with tender butternut squash, white beans, aromatic spices, and vegetable broth. The beans add protein and fiber while balancing the squash's natural sweetness, creating a hearty soup that's perfect for lunch or dinner.
Equipment
- food processor, or blender
- large saucepan
- Measuring cups
- Wooden spoon
Ingredients
- ¼ teaspoon cayenne pepper
- ½ teaspoon ground coriander
- 1 10 oz / 425 g can cannellini or other white beans, rinsed and drained
- 1 medium butternut squash peeled, seeded, and cubed
- 1 small yellow onion chopped
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1⅓ cloves garlic minced
- 1⅓ teaspoons sea salt
- 4 cups vegetable broth
Instructions
- Heat the olive oil in a large saucepan over medium heat.
- Add the chopped onion.
- Cook for 3 to 4 minutes until softened.
- Stir in the garlic.
- Add the butternut squash, vegetable broth, white beans, sea salt, cumin, coriander, and cayenne pepper.
- Bring to a boil.
- Reduce the heat to low.
- Cover and simmer for 35 to 40 minutes until the squash is tender.
- Carefully blend the soup in batches until smooth.
- Return the soup to the saucepan.
- Season with freshly ground black pepper.
- Serve hot.
Notes & Wine Advice
Recipe Notes
White beans make the soup naturally creamy while adding protein and fiber without using dairy. Blend the soup until silky smooth for the best texture. Add fresh spinach or chopped kale to leftover soup for an easy second meal. This soup freezes beautifully, making it an excellent choice for meal prep.Wine Advice
A fresh Sauvignon Blanc complements the herbs, squash, and gentle spices. For a richer pairing, enjoy a lightly oaked Chardonnay, which matches the creamy texture perfectly.Nutrition values
Calories: 245 kcal | Carbohydrates: 35 g | Protein: 9 g | Fat: 8 g | Saturated Fat: 1 g | Sodium: 620 mg | Sugar: 7 g