From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/10
Butternut Squash White Bean Soup
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Instructions
1
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Preheat your oven to 400°F. Line a baking sheet with parchment paper and drizzle with olive oil.
2
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Place the butternut squash, onion, and apple on the sheet and drizzle with more olive oil. Season with salt and pepper. Roast for 20-25 minutes until soft and caramelized.
3
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In a large soup pot, warm the chicken broth or vegetable stock over medium heat. Add the canned white beans.
4
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Add the roasted vegetables to the pot, along with the sage, rosemary, and Thai chilies. Simmer for 20 minutes.
5
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Remove the chilli and herb sprigs.
6
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Use an immersion blender to blend the soup until smooth, or transfer to a regular blender in batches. Adjust seasoning with additional salt and pepper if needed.
My Calorie Intake
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Tips & Tricks (5)
- Roasting Magic 🔥Roast butternut squash, apple, and onion at 425°F with olive oil and whole sage leaves to develop deep caramelization and intensify natural sweetness.
- Bean Texture Perfection 🫘If using dried beans, soak overnight and simmer gently to prevent splitting, ensuring a creamy, intact texture in the final soup.
- Herb Infusion Technique 🌿Create an herb bundle with rosemary and sage stems to infuse rich aromatics without leaving woody pieces in the soup, removing before blending.
- Heat Control Balance 🌶️Finely mince Thai chilies and add incrementally to control soup's heat level, allowing guests to customize spiciness to their preference.
- Blending Brilliance 🥣Use an immersion blender for smoother control, or briefly cool soup before blending in batches to prevent hot liquid splatter.
Recipe Facts
Diet at a Glance
High Protein
Low-Cholesterol
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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