Best Butternut Squash And White Bean Soup Recipes

BUTTERNUT SQUASH AND WHITE BEAN SOUP

Steps:

• Cook garlic in 1 tablespoon oil in a 3-quart heavy saucepan over moderate heat, stirring frequently, until golden, about 1 minute. Add squash, broth, water, beans, tomatoes, and sage and simmer, covered, stirring occasionally, until squash is tender, about 20 minutes. Mash some of squash against side of saucepan to thicken soup. Remove from heat and stir in 1/2 cup cheese and salt and pepper to taste.
• While soup is simmering, cook pumpkin seeds in remaining tablespoon oil in a small skillet over moderately low heat, stirring, until seeds are plump and lightly toasted, 2 to 4 minutes. Season with salt.
• Serve soup sprinkled with pumpkin seeds and additional cheese.

BROCCOLI RABE, BUTTERNUT SQUASH, AND WHITE BEAN SOUP

Steps:

• Preheat oven to 450°.
• Arrange squash in a single layer on a jelly roll pan coated with cooking spray. Drizzle with 1 1/2 teaspoons oil; toss well to coat.
• Bake at 450° for 25 minutes or until lightly browned. Set aside.
• Cut the broccoli rabe crosswise into thirds. Cook broccoli rabe in boiling water 5 minutes; drain. Set aside.
• Heat 1 1/2 teaspoons oil in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes, stirring frequently.
• Add squash, stock, and beans; cook 10 minutes. Place 1 1/2 cups vegetable mixture in a blender or food processor; process until smooth. Return puréed mixture to pan; stir in broccoli rabe and salt. Cook 5 minutes or until thoroughly heated.

ITALIAN BUTTERNUT SQUASH AND WHITE BEAN SOUP WITH GREENS

Steps:

• In a large pot, heat oil over medium heat until hot. Add onion and Italian seasoning; cook 3 minutes, or until onion is slightly tender.
• Add garlic; cook for 30 seconds. Stir in broth, beans, squash, pepper and salt. Bring to a boil, then reduce heat to low and simmer for 10 minutes, stirring occasionally.
• Stir in spinach. Cook 8 to 10 minutes, or until squash and greens are tender.

BUTTERNUT SQUASH AND WHITE BEAN SOUP

Steps:

• Heat oil over medium heat; add onion, cinnamon, cumin and garlic, saute for 5 minutes.
• Add rest of ingredients except the beans, bring to a boil.
• Cover and reduce heat to medium, simmer 30 minutes stirring occasionally, until squash is tender.
• Remove from heat and cool slightly, uncovered about 5 minutes.
• In a blender, blend until smooth.
• Return pureed soup to the soup pot and stir in the beans.
• Cook on medium heat about 5-10 minutes, or until heated.
• 1 serving = 1 1/2 cup.

ITALIAN BUTTERNUT SQUASH AND WHITE BEAN SOUP WITH GREENS

Steps:

• 1. Heat oil in large pot over medium heat until hot. Add onion and Italian seasoning; cook 3 minutes or until onion is slightly tender. 2. Add garlic; cook 30 seconds. Stir in broth, beans, squash, pepper and salt. Bring just to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally. 3. Stir in Swiss chard; cook 8 to 10 minutes or until squash and greens are tender.

WHITE BEAN AND BUTTERNUT SQUASH SOUP

Steps:

• Soak in 4 cups water overnight: 1 cup dried white beans (such as cannellini, haricot blanc, or navy beans).
• Drain and put in a large pot with: 3 cups chicken broth, 4 cups water.
• Bring to a boil, then lower the heat, and simmer until the beans are tender. Start checking after 45 minutes. Season to taste when cooked.
• Heat in a heavy-bottomed pot: 2 tablespoons olive oil or duck fat.
• Add: 2 onions, sliced thin, 3 or 4 sage leaves, 1 bay leaf.
• Cook over medium heat until tender, about 15 minutes. Stir in: 1 medium butternut squash, peeled and cut into 1/2-inch cubes, Salt.
• Cook for 5 minutes. Drain the beans and add 6 cups of their cooking liquid to the squash and onions. Cook at a simmer until the squash starts to become tender. Add the beans and keep cooking until the squash is very soft. Taste and adjust the seasoning if necessary.
• Serve hot soup over thickly sliced country-style or levain bread that has been brushed with duck fat or olive oil and toasted until crisp and golden brown.
• Use other varieties of winter squash: Delicata, acorn, kabocha, French pumpkin.