Summer Squash White Bean Soup Recipes

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SUMMER SQUASH & WHITE BEAN SOUP



Summer Squash & White Bean Soup image

I love using summer squash in soups. This dish is hearty as is, but stir in chopped ham for an extra wallop of flavor. Serve it warm or chilled. -Sara Hornbeck, Knoxville, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 11

2 tablespoons butter
2 tablespoons olive oil
2 large sweet onions, chopped (about 4 cups)
2 garlic cloves, minced
4 medium yellow summer squash, cubed (about 6 cups)
1 carton (32 ounces) chicken broth
2 cans (15 ounces each) cannellini beans, rinsed and drained, divided
1/4 cup minced fresh parsley
1 to 2 tablespoons minced fresh tarragon
3/4 teaspoon salt
3/4 cup plain Greek yogurt

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.

Nutrition Facts : Calories 290 calories, Fat 12g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 1187mg sodium, Carbohydrate 36g carbohydrate (11g sugars, Fiber 8g fiber), Protein 10g protein.

MEXICAN BEAN AND SQUASH SOUP



Mexican Bean and Squash Soup image

This is a spicy, flavorful fall soup. It lends it self well to substitutions, and you can use any kind of firm squash and any kind of bean. You can also adjust the heat level to your preference by decreasing or leaving out the chipotle peppers.

Provided by Patty Ruth Hand Pirko

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

Time 1h22m

Yield 8

Number Of Ingredients 18

2 tablespoons olive oil
2 cups butternut squash - peeled, seeded, and cut into 3/4-inch chunks
1 small yellow onion, finely chopped
¼ cup finely chopped celery
½ cup finely chopped carrot
3 cloves garlic, minced
2 canned Chipotle peppers in adobo sauce, seeded and minced
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh parsley
1 teaspoon cumin
1 (15 ounce) can diced tomatoes
2 quarts chicken broth
1 (15.5 ounce) can cannellini beans, drained
1 cup corn kernels, fresh, canned, or frozen
2 limes, cut into wedges
1 (10 ounce) bag tortilla chips, for topping
1 cup sour cream, for topping
1 (8 ounce) package shredded Mexican blend cheese, for topping

Steps:

  • Heat the olive oil in a deep pot over medium-high heat. Stir in the squash, and cook until it begins to soften, 5 to 7 minutes. Add the onion, celery, and carrots. Cook until the onion is transparent, about 5 minutes. Stir in the garlic, chipotle peppers, basil, parsley, and cumin; cook 2 minutes more. Mix in the tomatoes and chicken broth. Reduce the heat to medium, and simmer until the vegetables are tender, about 30 minutes. Stir in the cannellini beans and the corn; cook just until heated through.
  • To serve, ladle the soup into bowls. Squeeze lime juice over each bowl, and top with tortilla chips, a dollop of sour cream, and a sprinkling of Mexican cheese.

Nutrition Facts : Calories 464.2 calories, Carbohydrate 43.8 g, Cholesterol 40.1 mg, Fat 27.6 g, Fiber 6.1 g, Protein 13.8 g, SaturatedFat 11.7 g, Sodium 601.9 mg, Sugar 3.8 g

SUMMER SQUASH SOUP



Summer Squash Soup image

"With its delicate taste, the creamy concoction makes an easy but elegant first course for a company dinner," Sandi Pichon of Slidell, Louisiana notes.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 6 servings.

Number Of Ingredients 7

5 small yellow summer squash, seeded and cubed
2 green onions, cut into 3-inch pieces
2 tablespoons butter
1 can (14-1/2 ounces) chicken or vegetable broth
1/2 teaspoon salt
1/8 to 1/4 teaspoon white pepper
1-1/2 cups heavy whipping cream

Steps:

  • In a large saucepan, saute squash and onions in butter until tender. Stir in the broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. , Cool slightly. Process in batches in a blender; return all to the pan. Stir in cream and heat through.

Nutrition Facts : Calories 278 calories, Fat 26g fat (16g saturated fat), Cholesterol 92mg cholesterol, Sodium 533mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.

SLOW COOKER SMOKY WHITE BEAN & SUMMER SQUASH SOUP WITH OPTIONAL ANDOUILLE SAUSAGE



Slow Cooker Smoky White Bean & Summer Squash Soup with Optional Andouille Sausage image

Hearty but not heavy, this vegetarian tomato-based soup features cannelloni beans, delicious seasonal summer squash, smoked paprika, and fresh basil. Add andouille sausage at the end of the cooking process and everyone in the family - meat-eaters and vegetarians alike - will slurp this soup happily.

Provided by Kare for Kitchen Treaty

Time 8h50m

Number Of Ingredients 14

1 14.5- ounce can white cannelloni beans (drained)
1 14.5- ounce can diced fire-roasted tomatoes
2 cups diced summer squash (about 2 small)
1 1/2 cups diced (peeled Russet potato (about 1 medium) (unpeeled Yukon gold or red potatoes would also be great))
1 cup diced onion (about 1 small)
2 cloves garlic (minced)
2 teaspoons Italian seasoning
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
4 cups water
1 small rind Parmesan cheese (optional)
Additional salt and freshly ground black pepper
7-8 fresh basil leaves
1/4 pound Andouille sausage

Steps:

  • Add the beans, tomatoes, squash, potato, onion, garlic, Italian seasoning, smoked paprika, 1/2 teaspoon salt, a quick grind or two of black pepper (or a hefty pinch), water, and the Parmesan rind to the Crock Pot. Stir.
  • Cook on low for 8 - 10 hours.
  • Taste and add additional salt and pepper if desired.
  • Remove the Andouille sausage from the casing and brown in a medium saucepan. Using a spoon, remove grease from the pan.
  • Add a little less than half of the soup - about 3 1/2 cups - to the saucepan with the sausage. Stir and, over medium heat, bring to a low boil. Simmer for 20 minutes.
  • Tear basil leaves over both batches and stir.
  • Serve with additional basil leaves and shredded Parmesan cheese, if desired.

WHITE BEAN, SUMMER SQUASH AND TOMATO RAGOUT



White Bean, Summer Squash and Tomato Ragout image

Serve this hearty ragout on its own or with pasta or whole grains.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 13

1/2 pound cannellini beans or dried lima beans, rinsed, picked over and soaked if desired
1 medium or large onion
4 garlic cloves, 2 peeled and crushed, 2 minced
A bouquet garni made with a bay leaf, a couple of sprigs of thyme and parsley, and a Parmesan rind
5 cups water
Salt to taste
2 tablespoons extra virgin olive oil
1 1/2 pounds mixed summer squash, diced
1 pound tomatoes, grated, or peeled, seeded and chopped
Freshly ground pepper
1 teaspoon fresh thyme leaves
1 to 2 tablespoons slivered fresh basil or mint
Freshly grated Parmesan for serving

Steps:

  • Soak the beans if desired. I do not recommend soaking lima beans, as their skins detach too easily when you soak them. I usually do soak cannellinis. Cut the onion in half. Chop one half and set aside.
  • Combine the beans, the onion half that isn't chopped, the 2 crushed garlic cloves and the bouquet garni in a large saucepan. Add 5 cups of water, bring to a boil, reduce the heat and simmer 1 hour. Add salt to taste and simmer for another hour, until the beans are tender. Taste the broth and adjust seasoning. Remove the onion and the bouquet garni and discard
  • Meanwhile, in a large casserole or deep, wide skillet, heat the olive oil over medium heat and add the chopped onion. Cook, stirring often, until it is tender, about 5 minutes, and add the minced garlic and a generous pinch of salt. Cook, stirring, for about 30 seconds, until the mixture is fragrant, and add the summer squash. Turn up the heat slightly so that the squash begins to cook right away, and sauté until it begins to soften, about 3 minutes. Season to taste with salt and pepper, and add the thyme and the tomatoes. Cook, stirring often, for 5 minutes, until the tomatoes have begun to break down. Turn the heat to medium, season with salt and pepper, and simmer 10 minutes, stirring often. The tomatoes should have cooked down and smell fragrant. Stir in the beans and their broth, bring to a simmer and simmer 15 minutes. Stir in the basil, taste and adjust seasonings. Serve hot or warm, tossed with pasta, over grains, or as is.

Nutrition Facts : @context http, Calories 214, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 5 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 1065 milligrams, Sugar 6 grams

SUMMER SQUASH SOUP



Summer Squash Soup image

A healthy, easy and delicious soup made with fresh summer veggies. Serve hot or cold and freeze leftovers to enjoy on cold winter days!

Provided by jsquilts

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

Time 50m

Yield 6

Number Of Ingredients 8

2 tablespoons butter
2 onions, chopped
5 cups chicken broth
2 potatoes, peeled and chopped
2 carrots, peeled and thinly sliced
8 cups chopped zucchini
2 tablespoons chopped fresh basil
salt and ground black pepper to taste

Steps:

  • Melt butter in a heavy pot over medium heat; cook and stir onions until translucent, about 10 minutes. Add chicken broth and potatoes; bring to a boil. Reduce heat to medium-low, cover pot, and simmer, about 5 minutes. Add carrots and simmer, about 10 minutes. Add zucchini and simmer until all vegetables are tender, about 15 minutes.
  • Combine soup, basil, salt, and pepper into a blender or food processor no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until desired consistency is reached.

Nutrition Facts : Calories 166.4 calories, Carbohydrate 27.8 g, Cholesterol 14.3 mg, Fat 4.7 g, Fiber 5.3 g, Protein 5.4 g, SaturatedFat 2.6 g, Sodium 891 mg, Sugar 8.4 g

PUREED WHITE BEAN AND WINTER SQUASH SOUP



Pureed White Bean and Winter Squash Soup image

This savory pale orange potage makes a comforting winter meal. White beans (and beans in general) are one of the best sources of fiber you can find, and they're a great source of protein as well.

Provided by Martha Rose Shulman

Time 2h15m

Yield Serves 6

Number Of Ingredients 13

1 pound white beans (such as navy beans, small white beans, or cannelini), washed, picked over and soaked for 6 hours o overnight in 2 quarts water
2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
2 1/2 quarts water
A bouquet garni made with a bay leaf, a couple of sprigs each thyme and parsley, and 2 sage leaves
Salt to taste
2 leeks, white part only, well washed and chopped
1 pound winter squash, peeled, seeds and membranes removed, and diced
Freshly ground pepper to taste
Slivered fresh sage leaves
Garlic croutons (toast slices country bread or baguette, rub with a cut clove of garlic, and cut the toasted bread into cubes; optional)
A light drizzle of extra virgin olive oil (optional)

Steps:

  • Drain the beans. Heat 1 tablespoon of the olive oil in a large, heavy soup pot over medium heat and add the onion. Cook gently until tender, about 5 minutes, and add 2 of the garlic cloves and 1/2 teaspoon salt. Stir together for about 30 seconds, then add the drained beans and the water. Bring to a boil and skim off foam. Add the bouquet garni, reduce the heat, cover and simmer 1 hour.
  • Meanwhile, heat the remaining olive oil in a wide, heavy skillet over medium heat and add the leeks and 1/2 teaspoon salt. Cook gently, stirring, until tender, about 3 minutes, and add the remaining garlic and the squash. Cook, stirring, until the garlic is fragrant and the squash is coated with oil and just beginning to soften, about 2 minutes. Remove from the heat and stir into the beans. Add salt to taste and continue to simmer for another 30 minutes to an hour, until the beans and vegetables are thoroughly tender and falling apart. Taste and adjust salt. Remove the bouquet garni.
  • Using an immersion blender or a food mill fitted with the fine or medium blade, puree the soup. Heat through, taste and adjust salt, and add pepper to taste. Serve, garnishing each bowl with slivered sage leaves, (optional) garlic croutons and an optional drizzle of olive oil.

Nutrition Facts : @context http, Calories 351, UnsaturatedFat 4 grams, Carbohydrate 60 grams, Fat 5 grams, Fiber 14 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 1400 milligrams, Sugar 5 grams

SQUASH AND WHITE-BEAN SOUP



Squash and White-Bean Soup image

Hearty soup with butternut and beans will warm kids up on a chilly fall day; leaf-shape toast makes cute "crackers."

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 9

3 tablespoons olive oil
1 celery stalk, strings removed, cut into 1/2-inch pieces (about 1/2 cup)
1 medium onion, diced (about 1 cup)
1 garlic clove, minced
1 1/2 pounds (about 2 cups) butternut squash, peeled and seeded, flesh cut into 3/4-inch cubes
1 cup canned diced tomatoes, drained
4 cups low-sodium canned beef broth
4 thin slices sandwich bread
1 cup canned great Northern white beans, rinsed and drained

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.

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.

SUMMER SQUASH AND WHITE BEAN SAUTE



Summer Squash and White Bean Saute image

From EatingWell: July/August 2008 -- Bountiful summer vegetables - zucchini, summer squash, fresh tomatoes - are quickly sautéed with protein-rich white beans and topped with Parmesan for a hearty dish. This sauté is endlessly versatile and works well with eggplant, peppers or corn. Serve with: Brown rice or bulgur. (1 Carbohydrate Serving. Exchanges: 1 starch, 2 vegetable, 1 plant-based protein, 1 fat)

Provided by kitty.rock

Categories     Beans

Time 25m

Yield 4 1 1/4 cups each, 4 serving(s)

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
1 medium onion, halved and sliced
2 garlic cloves, minced
1 medium zucchini, halved lengthwise and sliced
1 medium summer squash, halved lengthwise and sliced
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 (15 -19 ounce) can cannellini beans (see Tip) or 1 (15 -19 ounce) can great northern beans, rinsed (see Tip)
2 medium tomatoes, chopped
1 tablespoon red wine vinegar
1/3 cup finely shredded parmesan cheese

Steps:

  • Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until beginning to soften, about 3 minutes.
  • Add zucchini, summer squash, oregano, salt and pepper and stir to combine. Reduce heat to low, cover and cook, stirring once, until the vegetables are tender-crisp, 3 to 5 minutes.
  • Stir in beans, tomatoes and vinegar; increase heat to medium and cook, stirring, until heated through, about 2 minutes.
  • Remove from the heat and stir in Parmesan.
  • Serve with: Brown rice or bulgur.
  • TIP: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. Or, if you have the time, cook your own beans from scratch.

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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From theclevermeal.com


SUMMER SQUASH WITH WHITE BEANS AND TOMATOES | ITALICIOUS
2011-08-25 Cook, stirring often, over medium-high heat 7 minutes or until thick. Add squash to tomato sauce and sprinkle with salt and remaining paprika. Cover and cook over low heat, stirring occasionally, 20 minutes or until tender. If pan becomes dry, add a few tbsp water during cooking. Reserve 1 tbsp dill and parsley.
From italicious.blog


BLUE HUBBARD SQUASH AND WHITE BEAN SOUP - A FAMILY FEAST®
2015-09-15 Preheat oven to 425 degrees F. Dice the squash or pumpkin into ¾ inch pieces. Place six cups in a medium bowl and reserve the rest. Top the squash in the bowl with the oil, salt and pepper and toss to coat. Pour out onto a sheet …
From afamilyfeast.com


VEGETABLE WHITE BEAN SOUP | MINIMALIST BAKER RECIPES
2015-01-10 Heat a large pot or dutch oven over medium heat and prep veggies. Add oil, then onion, garlic, carrot and stir. Season with salt, pepper, and spices and stir again to coat. Next add squash, potatoes, fire roasted tomatoes, tomato sauce and veggie stock. Bring soup to a simmer and then reduce heat to low and cover.
From minimalistbaker.com


BUTTERNUT SQUASH, WHITE BEAN AND SAUSAGE SOUP - THE MIGONI …
2018-08-14 Heat 1 tablespoon of oil in a large pot over medium heat. Add diced onion and garlic and cook until translucent. Add butternut squash and cover with chicken stock. Add bay leaves, dried parsley, black pepper, and thyme and bring to a boil. Cook about 15 minutes until butternut squash has softened. Add white beans and cook another 10-15 minutes.
From themigonikitchen.com


OUR BEST 20+ SUMMER SOUP RECIPES - THE KITCHEN COMMUNITY
4. Zucchini Tomato Soup. Zucchini tomato soup delivers a hearty garden flavor in every hot spoonful. This low-calorie meal is a great lunch or dinner, along with your favorite roll fruit, like summer peaches. This recipe serves two people and takes just 20 minutes to prepare and cook.
From thekitchencommunity.org


CREAMY WHITE BEAN SOUP WITH BUTTERNUT SQUASH + KALE
2019-10-31 Scale 1x 2x 3x Ingredients. 3 tbsp extra virgin olive oil; 1 medium yellow onion, diced; 3 cloves garlic, minced; 4 cup s cubed butternut squash, 1 inch dice (1 lb; from 1/2 large squash or 1 small); 2 tbsp fresh rosemary, minced; 3 13 oz boxes/cans white beans, not drained (preferably low sodium — see note); 3 cup s vegetable or chicken broth; 1/2 tsp smoked …
From warmandrosy.com


SUMMER SQUASH & WHITE BEAN SOUP - VISUALIZATION WOMAN
Add squash and broth; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until squash is tender. Stir in one 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 ...
From vizw.org


CREAMY SUMMER SQUASH SOUP (GF, VEGAN) - PEEL WITH ZEAL
2020-06-15 Instead, add 1 tablespoon of green curry paste in with the veggies and substitute lime juice for the lemon. Spicy Indian - Add 2 tablespoon of madras curry powder plus ½ teaspoon cayenne pepper. Corn and Squash Soup- You will need 1 ½ cups of fresh summer corn kernels divided. Add a ½ cup to the blender for the puree.
From peelwithzeal.com


SUMMER CORN AND WHITE BEAN SOUP RECIPES AND FOOD TIPS
Summer corn and white bean soup recipes, articles and photos to love. Choose from hundreds of Summer corn and white bean soup recipes that you can cook easily and quickly. Prepare your ingredients and start cooking Summer corn and white bean soup today. Enjoy discovering of new meals and food from the best Summer corn and white bean soup recipes selected by …
From recipes.camp


ROASTED KABOCHA SQUASH AND WHITE BEAN SOUP - HUNGER THIRST PLAY
2021-10-22 Instructions. Preheat the oven to 400°F. Cut the ends of the squash off, cut in half and remove the seeds. Slice the squash into 2 to 3 inch pieces. Arrange in a single layer on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast in the oven for 25-30 minutes until fork tender.
From hungerthirstplay.com


CHILLED SUMMER SQUASH SOUP WITH YOGURT, MINT, AND SOURDOUGH …
2018-08-30 Cover saucepan partially and lower heat to medium-low. Simmer until squash is just tender, about 12 to 15 minutes. While soup is simmering, prepare the croutons. In a large bowl, toss cubed bread with olive oil, salt and pepper to taste, and dried herbs, if using. Turn out onto a rimmed baking sheet and bake, stirring occasionally, until well ...
From seriouseats.com


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