Bean and butternut squash soup –Today, I’m excited to share a comforting recipe for Tuscan White Bean and Butternut Squash Soup. This dish is perfect for chilly days and is packed with flavor and nutrition. Let’s dive into creating this warming bowl of goodness!
Tuscan White Bean and Butternut Squash Soup
This soup blends the sweetness of butternut squash with hearty white beans and nutritious kale, creating a fulfilling and healthy meal. The creamy texture and savory spices make it a delightful surprise for your taste buds.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 butternut squash, peeled and diced
- 4 cups vegetable broth
- 1 can (15 oz) white beans, drained and rinsed
- 2 cups kale, chopped
- Salt and pepper to taste
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent.
- Stir in the minced garlic, cumin, and smoked paprika. Cook for another minute until fragrant.
- Add the diced butternut squash and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the squash is tender.
- Once the butternut squash is cooked, stir in the white beans and chopped kale, allowing them to warm through for an additional 5-10 minutes.
- Use an immersion blender to purée the soup to your desired consistency. If you prefer a chunkier soup, blend only half of it. Season with salt and pepper to taste.
- Serve the soup hot, and enjoy it with crusty bread for dipping or on its own for a hearty meal!
This Tuscan White Bean and Butternut Squash Soup promises a delightful combination of flavors that will warm your heart and soul. Perfect for lunch or dinner, it’s a dish that comes together beautifully and is sure to become a staple in your kitchen.