Vegan Butternut Squash White Bean Soup

This Vegan Butternut Squash White Bean Soup is made with roasted butternut squash giving it a complex depth of flavor and white beans for an extra creamy texture without the addition of any dairy product! 

Vegan Butternut Squash White Bean Soup

January food themes are a mix of health foods for all the healthy eating resolutions and comfort foods because it’s January and it’s cold and dark, ha! This Vegan Butternut Squash White Bean Soup checks both boxes! 

Made with roasted butternut squash it’s rich with flavor and health benefits. The white beans add an extra kick of fiber and nutrients while also giving the soup a creamy, dreamy texture without any dairy making it both vegan and dairy free! 

Bowls of Vegan Butternut Squash Soup

How to Roast the Butternut Squash 

 

The hardest part about roasting the squash is slicing it in half, haha! Squash are hard and difficult to cut, so make sure you use a good knife and do it carefully! Once you have it sliced open use a spoon to hollow out and remove the seeds. You don’t have to take off the skin which saves a lot of time and aggravation. Roast the squash on a baking sheet with the flesh side facing up. Before putting it in the oven brush it with olive oil and seasoning. It will take about an hour at 425°F for the squash to cook through fully. 

Once you can easily stick a knife through the flesh of the butternut squash it is done and ready for you to scoop out. It should easily scoop out of the skin – at this point you use the flesh for the soup and discard the skin! 

 

Creamy Butternut Squash Soup

How to Make Butternut Squash White Bean Soup

 

Once the butternut squash is roasted, add the flesh to a large soup pot. To the pot with the squash add a can of drained white beans 1 cup of vegetable broth. Use an immersion blender to purée the soup until completely smooth. Then add the remaining 2 cups of broth. 

Bring the soup to a boil to heat it through. At this point, taste the soup and see if you want to add any salt and or black pepper. You season the butternut squash before roasting so it has a lot of flavor, but if you want to add some more go for it! 

Serve the soup hot. It pairs well with a slice of good warm bread or a salad! It could also be served as an appetizer before a larger meal. 

 

Creamy Vegan Soup

What is I don’t have an immersion blender

 

It’s no problem at all, you can still easily make this soup with any kind of blender. It just takes 1 more step, you will need to purée the butternut squash, beans and 1 cup of the vegetable broth together in your blender until smooth then transfer it to the large soup pot to continue the recipe. 

Butternut Squash White Bean Soup

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Vegan Butternut Squash White Bean Soup


  • Author: Laura
  • Prep Time: 5 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x

Description

This Vegan Butternut Squash White Bean Soup is made with roasted butternut squash giving it a complex depth of flavor and white beans for an extra creamy texture without the addition of any dairy product!


Ingredients

Scale

1 large butternut squash

2 tbsp olive oil

2 tsp dried rosemary

2 tsp dried thyme

1 tsp garlic powder

1 tsp sea salt

3 cups vegetable broth*

1 15.5oz can cannellini beans, drained

salt and pepper


Instructions

Preheat oven to 425°F

Slice off the ends of the butternut squash

Carefully slice the butternut squash in half vertically (leave skin on)

Use a spoon to scoop out the seeds

Place the butternut squash halves on a parchment lined baking sheet with skin side down

Brush the squash evenly with the olive oil and sprinkle with rosemary, thyme, garlic powder and salt

Place in the oven and roast for 1 hour

Remove the squash from the oven and cool until you are able to easily handle it without burning yourself

Scoop out the roasted butternut squash flesh and put it in a large soup pot

Add the vegetable stock and cannellini beans to the pot with the sqaush

Using an immersion blender**,  purée the soup in the pot until completely smooth

Place pot over medium heat and bring to a slow boil to heat through

Season to taste with salt and pepper and serve hot

Notes

*If soup is too thick for your liking, add more broth until desired consistency is reached

**If you don’t have an immersion blender you can do this step in a regular blender – add the roasted butternut squash, beans and 1 cup of the vegetable broth to the blender, blend on high until smooth. Pour into the large soup pot and add 2 more cups broth, mix and following remaining instructions.

  • Category: soup

Keywords: #vegansoup, #butternutsquashsoup, #vegansoups, #veganrecipes, #healthysoup, #healthyrecipes, #wintersoups, #fallsoups

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Vegan Butternut Squash Soup

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