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.

Author: Balancing Bowls

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 8 Servings

Calories: 363 kcal per serving

Ingredients

1 - butternut squash
1 - onion
1 - apple
Olive oil
2 teaspoons - salt
½ tsp - fresh black pepper
6 cups - chicken broth or vegetable stock
2 cans - white beans (cannellini or Great Northern beans)
2 - Thai chilies
2–3 - fresh sage leaves
2 sprig - fresh rosemary

Instructions

Preheat your oven to 400°F. Line a baking sheet with parchment paper and drizzle with olive oil.
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.
In a large soup pot, warm the chicken broth or vegetable stock over medium heat. Add the canned white beans.
Add the roasted vegetables to the pot, along with the sage, rosemary, and Thai chilies. Simmer for 20 minutes.
Remove the chilli and herb sprigs.
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.

Nutrition