Best Italian Butternut Squash And White Bean Soup With Greens Recipes

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TUSCAN WHITE BEAN AND BUTTERNUT SQUASH SOUP



Tuscan White Bean and Butternut Squash Soup image

This cozy white bean and butternut squash soup is full of garlic, herbs, flavorful stock, and good-for-you Fall veggies. Gluten free and vegan-friendly.

Provided by Laura Bolton

Categories     Soup

Time 45m

Number Of Ingredients 13

1 Tbsp olive oil
1 small butternut squash, peeled, seeded, and large-diced
1 large yellow or sweet onion, minced
1-2 tsp fresh garlic, minced
1 Tbsp unsalted butter ¹
1/4 tsp dried thyme
1/4 tsp dried rosemary
1/8 tsp dried oregano
1 small lemon, juiced ²
4 cups (32 oz) rich chicken or vegetable stock
kosher salt and freshly-ground black pepper, to taste
1 (15 oz) can cooked cannelini beans, drained but not rinsed
1-1/2 cups baby kale leaves ³

Steps:

  • Heat the olive oil in a heavy-bottomed stock pot over medium heat until shimmering. Add the butternut squash, and cook, turning occasionally, until just beginning to caramelize and soften, about 4-5 minutes. Transfer the butternut squash to a plate.
  • Add the onion to the pot, and cook, stirring occasionally, until soft and translucent, and just beginning to brown.
  • Add the garlic, and cook for another minute or two.
  • Add the butter, and as it melts, stir in the herbs. Let cook for another minute or two until the onions are lightly golden.
  • Add the butternut squash back to the pot, along with the lemon juice and stock, and stir to combine.
  • Cover, and bring the stock just to a boil, then turn the heat down to low, and let simmer uncovered for about 15 minutes. Season with salt and pepper, to taste.
  • Add the white beans and kale leaves, and continue to simmer until warmed through, about 3-5 minutes. If using a more delicate green, such as spinach, add right before serving. Serve warm with crusty bread. Enjoy!!

BUTTERNUT SQUASH AND WHITE BEAN SOUP



Butternut Squash and White Bean Soup image

Categories     Soup/Stew     Bean     Vegetable     Quick & Easy     Parmesan     Butternut Squash     Pumpkin     Fall     Winter     Seed     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 10

1 large garlic clove, minced
2 tablespoons extra-virgin olive oil
1/2 small butternut squash (1 lb), peeled, seeded, and cut into 1/2-inch pieces (2 cups)
1 3/4 cups chicken broth (14 fl oz)
2 cups water
1 (16- to 19-oz) can white beans (preferably cannellini), rinsed and drained
2 canned whole tomatoes, coarsely chopped
1 teaspoon finely chopped fresh sage
1 oz finely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving
1/4 cup hulled green pumpkin seeds (not roasted; optional)

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.

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.

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