Butternut Squash And White Bean Soup Recipes

BUTTERNUT SQUASH AND WHITE BEAN SOUP

Steps:

• Cut neck off butternut squash (reserve base for another use). Peel and cut into 1/2-inch pieces. Heat 1 tablespoon olive oil in nonstick skillet on medium. Add the squash and cook, covered, stirring occasionally, 8 minutes.
• Meanwhile, heat remaining oil in Dutch oven on medium. Add onion and cook, covered, stirring occasionally, 6 minutes. Stir in garlic and ginger and cook 1 minute.
• Add broth, thyme and butternut squash and bring to a boil. Using a fork, mash white beans and add to soup along with chickpeas.
• Cook couscous as label directs; fluff with fork and fold in pistachios, apricots, cilantro and scallion. Serve soup topped with couscous mixture.

TUSCAN WHITE BEAN AND BUTTERNUT SQUASH SOUP

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!!

SLOW-COOKER WHITE-BEAN SOUP

Steps:

• Place beans in a bowl; cover with 2 inches of water. Refrigerate, covered, overnight; drain and rinse. Cover with water in a saucepan. Bring to a boil; cook 10 minutes. Remove from heat; drain and rinse.
• Place beans, oil, leeks, garlic, pepper flakes, squash, sage, and rind in a 5-to-6-quart slow cooker. Add 8 cups water. Cover and cook on low 6 hours. Remove and discard sage and rind; stir in lemon juice and spinach. Season with salt and pepper. Serve, drizzled with oil and topped with shredded cheese and pepper flakes.

BEAN AND BUTTERNUT SQUASH SOUP

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.

BUTTERNUT SQUASH AND BEAN SOUP

Steps:

• Soak the beans overnight, or for at least 6 hours, in enough cold water to cover. Drain and transfer to a large pot or Dutch oven. Add the water and bay leaves. Bring to a boil, reduce the heat, and simmer, covered, until almost tender, 45 to 50 minutes. Add 1 tablespoon of the salt and cook 10 more minutes.
• Make the croutons: Preheat the oven to 350 degrees F. Spread the bread cubes on a baking sheet and bake until golden brown, 5 to 10 minutes. Transfer the cubes to a large bowl and toss with the garlic, salt, pepper, oil, and sage. Let stand 30 minutes.
• Meanwhile, heat the oil in a second large pot or Dutch oven over medium heat. Add the onion, carrot, celery, parsnip, garlic, and sage, and cook until the vegetables have softened but are not colored, about 10 minutes. Add the squash and cook for 10 more minutes. Season with the remaining tablespoon of salt, and the black and Aleppo peppers. Remove from the heat and set aside.
• Spoon 1 cup of the cooked beans along with 1/4 cup of their cooking liquid into a blender and puree until smooth. Using a rubber spatula, scrape the puree into the pan with the vegetables. Add the whole beans with their cooking liquid, the bay leaves, and honey, and simmer until the vegetables are completely tender, about 10 more minutes. Taste and adjust the seasoning if desired.
• Serve the soup in warm bowls, topped with the croutons.

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.

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.

SQUASH AND WHITE-BEAN SOUP

Steps:

• Heat 2 tablespoons oil in a medium pot over medium heat until hot but not smoking. Add celery; cook, stirring, 2 minutes. Add onion and garlic; cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in squash and tomatoes; cook until liquid has evaporated, about 5 minutes. Add broth; bring to a boil. Reduce heat to medium-low; simmer until squash is tender, 18 to 20 minutes.
• Meanwhile, preheat oven to 350 degrees. Use a leaf-shape cutter to cut leaves from bread; arrange on a baking sheet. Brush with remaining tablespoon oil; bake until just golden, about 10 minutes.
• Add beans to pot, and cook until they are warmed through, about 2 to 4 minutes. Season with salt and pepper.

SUMMER SQUASH & WHITE BEAN SOUP

Steps:

• In a 6-qt. stockpot, heat butter and oil over medium heat. Add onions; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer., Add squash and broth; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until squash is tender. Stir in 1 can of beans, parsley, tarragon and salt. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan. Stir in remaining can of beans and heat through. Top each serving with yogurt. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

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.

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.