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    White Bean and Butternut Squash Soup

    clock-icon825 minutes
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    Pixicook editorial team

    A hearty and flavorful soup made with butternut squash and white beans, perfect for a comforting meal.

    Ingredients for White Bean and Butternut Squash Soup

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    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Dried White Beans

    cups

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    Water

    cups

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    Chicken Stock

    cups

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    Water

    cups

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    Olive Oil

    tablespoons

    Substitute chevron-down

    Onions, sliced thin

    each

    Substitute chevron-down

    Sage Leaves

    each

    Substitute chevron-down

    Bay Leaf

    each

    Substitute chevron-down

    Butternut Squash, peeled and cut into ½-inch cubes

    each

    Substitute chevron-down

    Salt

    to taste

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    How to Make White Bean and Butternut Squash Soup

    1. Soak the Beans

    The day before you plan to make the soup, soak 1 cup of dried white beans in 4 cups of water overnight. This softens the beans and ensures they cook evenly.

    2. Cook the Beans

    Once the beans have soaked, drain them and place them in a large pot. Add 3 cups of chicken broth and 4 cups of fresh water. Bring the mixture to a boil, then reduce the heat and let it simmer. Start checking the beans after 45 minutes; they should be tender and easily mashed when they are done.

    3. Cook the Onions and Aromatics

    While the beans are cooking, heat 2 tablespoons of olive oil in a heavy-bottomed pot over medium heat. Add the sliced onions, sage leaves, and bay leaf to the pot. Let them cook gently for about 15 minutes, or until the onions are soft and translucent. This slow cooking allows the aromatics to release their flavors and create a delicious base for your soup.

    4. Cook the Squash

    Stir in the cubed butternut squash and a pinch of salt. Allow the squash to cook for about 5 minutes, stirring occasionally.

    5. Combine Beans and Squash

    When the beans are cooked, drain them, reserving 6 cups of the cooking liquid. Add this reserved liquid to the pot with the squash and onions. Let the mixture simmer until the squash is tender, which should take about 10-15 minutes.

    6. Finish the Soup

    Add the cooked beans to the pot and continue cooking until the squash is very soft and the flavors have melded together. Taste the soup and adjust the seasoning with additional salt if needed.

    Pitfalls and tips

    Select Quality Ingredients

    Start with a ripe butternut squash and high-quality, no-salt-added or preservative-free canned white beans, or better yet, use soaked and cooked dried beans.

    Acid Balance

    Brighten the soup with a squeeze of fresh lemon juice or a splash of sherry vinegar after blending, adjusting to taste.

    Roasting the Squash

    Roast cubed butternut squash tossed with olive oil, salt, and pepper at 400°F (200°C) to caramelize the sugars and deepen the flavor.

    Herbs and Spices

    Utilize fresh herbs like thyme, rosemary, or sage, and toast dried spices in the pot to amplify their flavors.

    Blending Technique

    For a smooth soup, use an immersion blender, or for a rustic texture, partially blend or mash some beans and squash. Use caution when blending hot liquids in a standard blender.


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