Creamy Roasted Butternut Squash Soup with White Beans

There is nothing like warm soup on a chilly day.  Butternut squash is one of my favorite vegetables.  I know it might be intimidating to some with that thick hard outer layer but trust me, it’s super easy to make and can be used in everything from salads to rice and pasta dishes and of course, soup!  I had a craving for some creamy butternut squash soup but also wanted to add in some protein, so I chose some cannellini beans.  Oh and my secret ingredient :::drumroll:: pumpkin pie spice!  The flavors work so well with this soup!!  But you can totally just use nutmeg or a combo I suggest below.  My 4 year old loves any type of beans so I knew this would be a hit with him! I was thrilled to see watch him take the first, then second, then third spoon of this soup…until he finished it all! Now this recipe uses roasted butternut squash and although you will find many recipes out there suggesting you fully peel the squash and cut the flesh into cubes, it isn’t necessery for this soup.  Here is the full recipe! Enjoy!

Ingredients:

1 (~3 pound) butternut squash
1 tablespoon unsalted butter
1 medium onion, chopped                                                                                                                                              1 bay leaf
5 cups low sodium vegetable or chicken broth
1 teaspoon pumpkin pie spice (or use 1/2 teaspoon cinnamon, 1/4 t ginger and 1/4 t nutmeg)
Salt and freshly ground black pepper to taste                                                                                         15 oz container of no-salt-added cannellini beans, rinsed well and drained                                                                                      Plain Greek yogurt for garnish

Directions:

  1. Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.
  2. Cut the squash in half lengthwise, but if it’s too long to cut that way, simply cut it in 4 quarters.
  3. Place the squash flesh-side up on the baking sheet and either spray with olive oil cooking spray or drizzle a little olive oil on each just to coat them.
  4. Bake for 45-60 minutes or until fork tender.  Set aside and allow to cool.
  5. Peel the skin off and then cut flesh into small chunks and places in a bowl.  Set aside.
  6. Now, heat 1 tablespoon unsalted butter in a dutch oven over medium heat and when bubbly, add the onions and garlic.  Allow to brown but not burn! about 6-8 minutes.
  7. Add the bay leaf and sautee about 1-2 minutes.
  8. Now pour in the broth and squash.
  9. Bring to a boil and then simmer for about 30 minutes.
  10. Pour in the beans and continue to heat an additional 15 minutes.  Sprinkle in pumpkin pie spice.
  11. Using a ladle, scoop out some of the soup into a blender and blend on high speed and work in batches until entire soup is rich and creamy.
  12. Garnish with a bit of yogurt or just have it on its own!
  13. Season with salt and pepper to taste.

 

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