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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!


Scale

Ingredients

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