Summer squash soup –Today, we are diving into a delightful recipe for Summer Squash Soup with White Beans. This creamy and hearty soup is not only vegan and gluten-free but is also perfect for a comforting meal any day. The bright flavors of summer squash paired with the protein-rich white beans make for a nutritious experience. Let’s get started!
Summer Squash Soup with White Beans
This soup is a harmonious blend of fresh vegetables and wholesome ingredients, creating a dish that’s satisfying and healthy at the same time.
Ingredients
- 2 medium summer squash, diced
- 1 can (15 oz) of white beans, drained and rinsed
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme or ½ teaspoon dried thyme
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the diced summer squash and thyme, cooking for about 5 minutes until the squash begins to soften.
- Add the white beans and vegetable broth. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the squash is tender.
- Remove from heat and use an immersion blender to partially blend the soup until smooth, or transfer to a blender in batches. Be careful with hot liquids!
- Season with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.
This Summer Squash Soup with White Beans makes for a perfect cozy dish. It’s creamy without any dairy and packed with nutrients. Enjoy each spoonful as a nourishing meal that is sure to please your taste buds!
