Butternut Squash and White Bean Soup
Butternut Squash and White Bean Soup
Butternut squash soup must rank in the top three favorite soups among adults and kids alike. I’d always found it to be a bit too sweet for my liking, which is why I decided to cut some of the sweetness by adding white beans. And then of course the nutritionist side of me loves the fact that adding beans really increases the fiber, adds essential minerals, and makes the soup heartier and more satiating. Now I’m proud to report that I, too, am a butternut squash soup lover! For dinner parties, this soup is fun to serve in hollowed-out gourds or mini pumpkins. It’s festive and looks beautiful on the table.
Ingrediënten
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion chopped
- 1 medium butternut squash peeled, seeded, and cubed
- 2 cloves garlic minced
- 6 cups vegetable broth
- 1 15-ounce can cannellini or other white beans, rinsed and drained
- 2 teaspoons sea salt
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- 1 teaspoon freshly ground black pepper
Instructies
- Drizzle the oil into a large saucepan and add the onions, stirring until well coated with oil.
- Sauté over medium heat until the onions soften and start to become translucent, about 3 to 4 minutes.
- Add the squash, garlic, broth, beans, salt, cumin, coriander, and cayenne and bring to a boil.
- Reduce the heat to low, cover, and simmer for 35 to 40 minutes.
- Carefully transfer small batches of the soup to a food processor or blender, blend until smooth, and then return to the pan to keep warm.
- Season with the pepper.
Notes / Tips / Wine Advice:
This soup can be stored in an airtight container in the refrigerator for 4 to 5 days and also freezes well. With leftovers, I like to add fresh spinach or chopped kale and serve it over quinoa, just to change it up.
