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Butternut Squash & White Bean Soup
A soothing & cheering soup made with golden Butternut Squash and delicious creamy white beans.
Main Course, Soup
bean soup, butternut squash, pumpkin soup, soup, vegan soup
Blender (or immersion blender)
cooked white beans
1 standard tin/can eg. Cannelini or Butterbean
or a good quality vegan stock cube or boullion dissolved in same amount of water
rosemary or thyme
For the Crispy topping
You can also use pumpkin or squash seeds
Sautee the onion and garlic with the olive oil in a large pan until translucent.
Add the squash and veggie stock. (You want the stock to cover the veggies - add more water if needed) .
Simmer for 10 mins & add the beans & herbs.
Simmer for another 10 mins until the squash is completely soft and all the veggies start to collapse.
Add a little extra water if needed, then squish with a potato masher or partially blend with an immersion blender. You want the texture to be creamy, but with some satisfying chunks.
For the crispy topping
Finely chop the kale and saute in a pan for around 3 minutes with the olive oil & garlic.
Add the pine nuts and sautee for a few more minutes until the kale is crispy and the pine nuts are toasted.
Remove the garlic before serving.
Serve the food hot, with the crispy kale and pine nut topping.