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5 from 2 votes

Roasted Butternut Squash White Bean Soup

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Soup
Cuisine: American
Servings: 8
Author: Lorie Yarro

Ingredients

  • 1 butternut squash (about 3 lbs, 5 cups) skinned and cubed
  • 2 T olive oil
  • 3-4 garlic cloves minced
  • 1 medium onion diced
  • 3-4 carrots chopped
  • 2 stalks celery chopped
  • 4-5 c vegetable broth low sodium or unsalted (chicken broth will work as well)
  • 2 can cannelloni beans, drained 15 oz.
  • ½ teaspoon dried thyme
  • 1 teaspoon oregano
  • 1 teaspoon dried parsley
  • Sea Salt
  • Cracked Pepper
  • Fresh thyme for garnish optional
  • 1 - 1 ½ c chopped kale fresh or frozen

Instructions

  • Preheat oven to 400°F.
  • Cut and chop vegetables as noted in ingredient list.
  • In a medium bowl, toss the squash with 1 T olive oil to coat evenly. You can do this on the baking pan if desired. Arrange in a single layer on a parchment lined baking pan.
  • Roast for about 20-30 minutes or until tender.
  • In a large pot, heat 1 T olive oil over medium high heat.
  • Add in onion and minced garlic and heat until translucent and fragrant.
  • Add in carrots and celery and sauté for about 4-5 minutes.
  • Add in 3 ½ c of broth, thyme, parsley, sea salt and pepper to taste and heat at a low boil until carrots and celery are tender, about 10-20 minutes.
  • When carrots are tender, add in squash.
  • Heat for another 5 minutes.
  • Remove about 2 c of the soup and transfer to a high powered blender along with ½ c vegetable broth. Blend at high speed until smooth.
  • Transfer creamy mixture back to pot and stir well to combine.
  • Add in beans and kale and simmer on low for about 10 minutes or until ready to serve!

Notes

Garnish with freshly baked whole grain croutons or even just sliced toasted bread, parsley or fresh thyme.