There’s something magical about gathering around the family table on a crisp autumn evening and sharing a hearty, home-cooked meal. One of my family’s favorite comfort dishes is the Butternut Squash and White Bean Soup. This soup combines the creamy sweetness of butternut squash with the earthy, tender white beans, creating a symphony of flavors that warms the heart. It’s perfect for fall, but honestly, we crave it all year round! Prepare to embrace the coziness and nourish your loved ones with this delightful dish.
Recipe Summary
Prep Time: | 15 minutes |
Cook Time: | 45 minutes |
Total Time: | 1 hour |
Servings: | 6 servings |
Skill Level: | Easy |
Ingredients
- 1 medium butternut squash, peeled and diced
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 6 cups vegetable broth
- 2 cans (15 ounces each) white beans, drained and rinsed
- Salt and pepper to taste
- Crème fraîche, for topping
- Fresh parsley, chopped, for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onions and garlic, and sauté until the onions are translucent and fragrant.
- Stir in the ground cumin and smoked paprika, toasting the spices for about a minute to enhance their flavors.
- Add the diced butternut squash to the pot and stir to coat with the onion and spice mixture.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and let simmer for 25-30 minutes, or until the squash is tender.
- Using an immersion blender, blend the soup until smooth. Alternatively, you can carefully transfer the soup to a blender in batches and blend until smooth.
- Add the white beans to the pot and adjust the seasoning with salt and pepper. Simmer for an additional 10 minutes to heat through.
- Ladle the soup into bowls and top each serving with a dollop of crème fraîche and a sprinkle of fresh parsley.
Helpful Tips
- For extra creaminess, add a splash of coconut milk or heavy cream to the soup before serving.
- To make it vegan, simply omit the crème fraîche or substitute with a vegan option.
- This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat gently on the stovetop or in the microwave.
- If butternut squash isn’t available, try using sweet potatoes or acorn squash for a lovely variation.
Pairings
This Butternut Squash and White Bean Soup pairs beautifully with a fresh, crusty loaf of homemade bread or a side of warm, buttery cornbread. For drinks, a crisp apple cider or a chilled glass of white wine complements the flavors perfectly.
We hope this Butternut Squash and White Bean Soup brings as much warmth and joy to your home as it does to ours. Don’t forget to share your beautiful creations with us on Instagram using #ZynahzRecipes or tagging Zynahz. Visit our website to leave feedback and discover more recipes. Subscribe to our newsletter for the latest updates and follow us on social media to stay connected with the Zynahz family. Happy cooking!