Hey there, soup lovers!
Are you craving something warm and comforting? Well, I’ve got the perfect recipe for you!
Today, I’m excited to share my delicious butternut squash white bean soup.
It’s creamy, hearty, and packed with flavor. Plus, it’s super easy to whip up!
Perfect for chilly days or when you just want something cozy.
Let’s dive in and get cooking!
Ingredient Substitutions
Butternut squash can be replaced with pumpkin or sweet potato for similar texture and nutritional value. These alternatives offer comparable sweetness and fiber content, requiring minimal adjustments to cooking time. Cannellini beans can be substituted with great northern beans or navy beans, maintaining the creamy texture and protein content of the soup. These alternatives have a similar mild flavor and will blend well with the other ingredients. Baby kale leaves can be swapped with spinach or Swiss chard for a comparable nutrient profile and slight variation in taste. These leafy greens will wilt similarly in the hot soup, providing a boost of vitamins and minerals. When using Swiss chard, remove the stems and chop the leaves before adding to the soup.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 400-450
- Protein: 15-20 g
- Fat: 15-20 g
- Carbohydrates: 60-70 g
Ingredients
For the soup base:
- 1-2 tsp minced garlic (freshly minced for best flavor)
- Kosher salt, to taste
- 1 small butternut squash (peeled, seeded, and cut into 1-inch cubes for quick cooking)
- 1/4 tsp dried rosemary
- Juice of 1 small lemon
- 1/8 tsp dried oregano
- 1 large yellow onion (finely diced)
- 1 tbsp unsalted butter (I like Kerrygold unsalted butter for this)
- 4 cups vegetable broth (low sodium preferred)
- Freshly ground black pepper, to taste
- 1 tbsp olive oil
- 1/4 tsp dried thyme
For the additions:
- 1 can cannellini beans (drained and rinsed well)
- 1.5 cups baby kale leaves (or 1 cup chopped mature kale)
Step 1: Sauté the Butternut Squash
Begin by heating the olive oil in a heavy-bottomed stock pot over medium heat until it becomes shimmering.
Add the butternut squash to the pot and cook, turning occasionally, until it begins to caramelize and soften, about 4-5 minutes.
Once done, transfer the butternut squash to a plate and set aside for later use.
Step 2: Cook the Onions and Garlic
With the same pot, add the onions and cook, stirring occasionally, until they become soft, translucent, and just start to brown.
This should take a few minutes.
Add the garlic and let it cook for another minute or two until fragrant.
Step 3: Incorporate the Butter and Herbs
Add the butter to the pot with the onions and garlic.
As the butter melts, stir in your chosen herbs.
Allow the mixtures to cook for another minute or two until the onions turn lightly golden.
Step 4: Combine the Main Ingredients
Return the butternut squash back to the pot, and add the lemon juice and stock.
Stir everything together to combine well.
Cover the pot and bring the stock just to a boil.
Once boiling, reduce the heat to low and let it simmer uncovered for about 15 minutes.
Season the mixture with salt and pepper to taste.
Step 5: Add White Beans and Greens
Add the white beans and kale leaves to the pot, allowing them to simmer and warm through for about 3-5 minutes.
If you’re using a more delicate green, like spinach, add it just before serving to avoid overcooking.
Step 6: Serve and Enjoy
Once everything is warmed and well-combined, serve the butternut squash stew warm with some crusty bread on the side.
Enjoy your delicious and hearty meal!
