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Butternut Squash White Bean Soup
As the chill of soup season sets in, there's nothing better than cozying up with a bowl of comforting soup. This Butternut Squash White Bean Soup is not only a seasonal favorite but also packs the added heartiness of creamy white beans. Roasting the butternut squash, apple, and onion creates a natural sweetness and depth of flavor that pairs perfectly with the richness of the white beans. Plus, whether you're a fan of vegan soups or prefer using chicken broth, this recipe is versatile and simple, making it ideal for busy fall days.
Ingredients
Instructions
- Step 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper and drizzle with olive oil.
- Step 2
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.
- Step 3
In a large soup pot, warm the chicken broth or vegetable stock over medium heat. Add the canned white beans.
- Step 4
Add the roasted vegetables to the pot, along with the sage, rosemary, and Thai chilies. Simmer for 20 minutes.
- Step 5
Remove the chilli and herb sprigs.
- Step 6
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.
Tips & Tricks
Per serving
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