Best Butternut White Bean Ginger Soup Recipes

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CREAMY BUTTERNUT SQUASH AND WHITE BEAN SOUP



Creamy Butternut Squash and White Bean Soup image

Butternut squash soup is a wonderful dish for fall, but dealing with the awkwardly shaped squash can be a little intimidating. Look for pre-cut squash in the produce section of your grocery store to save time! Roasting the pre-cut squash brings out a caramelized sweetness that pairs wonderfully with the other ingredients and the white beans add a creamy texture.

Provided by April @ Girl Gone Gourmet

Categories     Dinner

Time 50m

Number Of Ingredients 14

16 ounces cubed butternut squash
1 yellow onion, peeled and quartered
2 tablespoon olive oil, divided
2 small carrots, diced
2 cloves of garlic, chopped
1 (14.5-ounce) can diced tomatoes, plus juices
1 (32-ounce) box vegetable stock
1 (15.5-ounce) can cannellini beans, drained
1/2 tablespoon fresh sage, chopped
Thyme leaves from 3 sprigs
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 tablespoon apple cider vinegar
2 tablespoons heavy cream

Steps:

  • Preheat oven to 425°F.
  • Toss the butternut squash cubes and onion pieces with 1 tablespoon of olive olive. Spread them out evenly on a baking sheet. Roast the vegetables for 20-30 minutes at 425 degrees or until fork tender.
  • About 5 minutes before butternut squash and onion are done, heat the other tablespoon of olive oil over medium heat in a stock pot. Add the diced carrot and let it cooking, stirring occasionally, until the it starts to soften, about 5 minutes or so. Add the garlic, roasted butternut squash, roasted onion, diced tomatoes (plus the juice from the can), and vegetable stock. Give it all a good stir and then add the cannellini beans, sage, and thyme leaves. Bring the soup to a simmer and let it all cook together for 15-20 minutes.
  • Once the soup has simmered, remove it from the heat and puree it using either an immersion blender or stand blender (be sure to let the soup cool before using a stand blender and then reheat for serving). Stir in the apple cider vinegar - don't skip this! The vinegar adds a nice acidic brightness to the soup - and then add the heavy cream.
  • Makes approximately 6 one cup servings.

Nutrition Facts : ServingSize 1/4 of recipe, Calories 346 calories, Sugar 11.3g, Sodium 1050.6mg, Fat 10.5g, SaturatedFat 2g, UnsaturatedFat 6.4g, TransFat 0g, Carbohydrate 54.4g, Fiber 14g, Protein 12.9g, Cholesterol 4.2mg

BEAN AND BUTTERNUT SQUASH SOUP



Bean and Butternut Squash Soup image

A hearty winter soup with beautiful color, subtle flavors, and velvety texture.

Provided by Mo Hanan

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 9h45m

Yield 8

Number Of Ingredients 16

1 pound dried Great Northern beans
2 tablespoons vegetable oil
1 onion, chopped
3 cloves garlic, minced
3 large bay leaves
2 quarts water
2 cubes chicken bouillon
2 pounds butternut squash - peeled, seeded, and cut into chunks
2 cups chopped carrots
2 stalks celery, chopped
2 ½ teaspoons salt
¾ teaspoon ground black pepper
¾ teaspoon ground white pepper
½ teaspoon ground ginger
½ teaspoon allspice
1 (12 ounce) package pre-cooked chicken sausage, cut into bite-size pieces

Steps:

  • Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
  • Heat oil in a large pot over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, 5 to 10 minutes. Add bay leaves and cook until fragrant, about 1 minute.
  • Mix beans, water, and bouillon into onion mixture; bring to a boil. Reduce heat, cover pot, and simmer, stirring occasionally, until beans are tender, about 1 hour.
  • Stir squash, carrots, celery, salt, black pepper, white pepper, ginger, and allspice into broth mixture; simmer until squash and carrots are tender, about 20 minutes.
  • Remove bay leaves from broth mixture and discard. Scoop 2 to 3 cups of vegetable-bean mixture using a slotted spoon from broth; blend broth and remaining vegetable-bean mixture using a hand blender until smooth. Return the vegetable-bean mixture to broth mixture and stir in sausage. Simmer soup until sausage is cooked through, 5 to 10 more minutes.

Nutrition Facts : Calories 370.3 calories, Carbohydrate 56.4 g, Cholesterol 26.8 mg, Fat 8.2 g, Fiber 15.5 g, Protein 20.5 g, SaturatedFat 1.9 g, Sodium 1446.8 mg, Sugar 6.9 g

ROASTED BUTTERNUT SQUASH CREAM SOUP WITH GINGER



Roasted Butternut Squash Cream Soup with Ginger image

This is our favorite butternut squash soup and the whole family loves it. I usually make a huge pot of soup and freeze parts of it before adding the cream. I like my soup thick, so I don't add a ton of vegetable broth, but feel free to thin it out with more broth.

Provided by AnnaLena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes

Time 1h30m

Yield 6

Number Of Ingredients 13

2 small butternut squash, halved lengthwise and seeded
1 tablespoon olive oil, or as needed
2 tablespoons butter
2 onion, chopped
2 ½ cups hot vegetable broth, or more to taste, divided
1 (3 inch) piece piece fresh ginger, peeled and coarsely chopped
½ teaspoon curry powder, or more to taste
½ teaspoon ground cumin, or more to taste
salt and freshly ground black pepper to taste
½ cup heavy whipping cream, or more to taste
1 tablespoon white sugar
¼ teaspoon cider vinegar
1 pinch cayenne pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Brush cut side of butternut squash with olive oil and place on a baking sheet, cut-side down.
  • Bake in the preheated oven until peel is crinkly and butternut squash is soft, about 40 minutes. Scrape flesh into a bowl with a spoon and set aside.
  • Melt butter in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Add squash flesh, 2 cups hot broth, and ginger. Season with ginger, curry, cumin, sugar, salt, and pepper. Bring soup to a boil, reduce heat, and simmer until flavors are well combined, about 15 minutes.
  • Puree soup with an immersion blender until smooth. Add more hot broth for a thinner soup. Stir in cream and season to taste with sugar, apple cider vinegar, cayenne pepper, and salt.

Nutrition Facts : Calories 326.7 calories, Carbohydrate 51.4 g, Cholesterol 37.3 mg, Fat 14.1 g, Fiber 8.5 g, Protein 5.1 g, SaturatedFat 7.4 g, Sodium 269.5 mg, Sugar 14 g

BUTTERNUT SQUASH SOUP WITH COCONUT MILK AND GINGER



Butternut Squash Soup with Coconut Milk and Ginger image

Sweet roasted butternut squash tempers the heat of fresh ginger in this vegan soup. Coconut milk is swirled in for creaminess, while toasted squash seeds add a pleasing crunch.

Provided by Riley Wofford

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 2h20m

Yield Serves 6 to 8; Makes about 8 cups

Number Of Ingredients 10

1 medium butternut squash (3 pounds)
3 tablespoons safflower or other neutral-flavored oil
Kosher salt and freshly ground pepper
3/4 cup thinly sliced shallots (3 medium)
3 cloves garlic, smashed and peeled
2 tablespoons minced ginger (from a 2-inch piece)
3/4 teaspoon ground coriander
4 cups low-sodium vegetable broth
1/2 cup coconut milk, plus more for serving
1 tablespoon fresh lime juice (from 1/2 lime)

Steps:

  • Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds; reserve, if desired (see Cook's Note). Drizzle cut side of squash with 1 tablespoon oil and season with salt and pepper. Place, cut-side down, on a foil-lined rimmed baking sheet. Roast until squash is very tender when pierced with the tip of a knife, 50 to 55 minutes. Let cool slightly, about 15 minutes.
  • In a 6-quart pot or Dutch oven, heat remaining 2 tablespoons oil over medium. Add shallots and garlic, season with salt and pepper, and cook until shallots are soft and translucent, 6 to 8 minutes. Add ginger and coriander; cook until very fragrant, 2 minutes. Stir in broth, 1 cup water, and 1 teaspoon salt. Scoop flesh from cooled squash into pot. Bring to a boil, then reduce heat to medium-low and simmer, stirring a few times, 30 minutes. Let cool 5 minutes.
  • Working in batches, puree soup in a blender until smooth. Return to pot; heat over medium. Whisk in coconut milk. Cook until warmed through, 5 minutes. Remove from heat and stir in lime juice. Season to taste with salt and pepper. Serve, drizzled with more coconut milk and sprinkled with toasted squash seeds, if desired. Soup can be stored in an airtight container in refrigerator up to 1 week.

BUTTERNUT SQUASH AND WHITE BEAN SOUP



Butternut Squash and White Bean Soup image

A nice thick soup in which the many flavours blend together as a result of pureeing. Perfect for a crisp fall, or cold winter day.

Provided by LUv 2 BaKE

Categories     Beans

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1 teaspoon oil
1 cup onion, finely chopped
3/4 teaspoon cinnamon
1/2 teaspoon cumin
1 garlic clove, minced
3 cups butternut squash, peeled &, cubed (about 1 1/2 lbs)
1/8 teaspoon ground pepper
10 1/2 ounces vegetable broth or 10 1/2 ounces chicken broth
1 (14 1/2 ounce) can Mexican-style tomatoes
1 (14 1/2 ounce) can whole tomatoes, chopped
1 (19 ounce) can navy beans, drained

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.

BUTTERNUT GINGER SOUP



Butternut Ginger Soup image

Make and share this Butternut Ginger Soup recipe from Food.com.

Provided by x_Gaz

Categories     Vegan

Time 50m

Yield 5 serving(s)

Number Of Ingredients 8

1/4 cup light olive oil
1 butternut squash, peeled, seeded, and diced
2 carrots, diced
4 celery ribs, diced
1/2 onion, diced
2 tablespoons minced fresh ginger or 1 teaspoon powdered ginger
2 cups vegetable broth
salt, to taste

Steps:

  • in a 3-quart saucepan, saute the squash, carrots, celery, onion, and ginger in the olive oil until tender.
  • Add the vegetable broth and bring to a boil, reduce heat to low, cover and simmer for 40 minute stirring occasionally.
  • Puree soup in a blender or food processor. Reheat on stove if necessary.
  • Add salt to taste.

Nutrition Facts : Calories 218.7, Fat 11.2, SaturatedFat 1.6, Sodium 52.4, Carbohydrate 31.4, Fiber 5.9, Sugar 7.2, Protein 2.9

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