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    You are in: Home / Recipes / Butternut Squash and White Bean Soup Recipe
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    Butternut Squash and White Bean Soup

    Butternut Squash and White Bean Soup. Photo by *Parsley*

    1/1 Photo of Butternut Squash and White Bean Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    LUv 2 BaKE's Note:

    A nice thick soup in which the many flavours blend together as a result of pureeing. Perfect for a crisp fall, or cold winter day.

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    Units: US | Metric


    1. 1
      Heat oil over medium heat; add onion, cinnamon, cumin and garlic, saute for 5 minutes.
    2. 2
      Add rest of ingredients except the beans, bring to a boil.
    3. 3
      Cover and reduce heat to medium, simmer 30 minutes stirring occasionally, until squash is tender.
    4. 4
      Remove from heat and cool slightly, uncovered about 5 minutes.
    5. 5
      In a blender, blend until smooth.
    6. 6
      Return pureed soup to the soup pot and stir in the beans.
    7. 7
      Cook on medium heat about 5-10 minutes, or until heated.
    8. 8
      1 serving = 1 1/2 cup.

    Ratings & Reviews:

    • on November 01, 2008


      I really liked this soup! It was thick and flavorful. DH thought the cinnamon overwelmed it, so next time I'll cut back on that. I didn't have navy beans, so I used cannellini beans. Next time I'll add 2 cans of beans as I thought it needed more.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 07, 2006


      What a lovely, hearty, flavourful soup. I served this as part of my thanksgiving meal, to a group that included meat eaters, vegetarians and one vegan. *everyone* gobbled it up. I had to make a few changes out of necessity: used a can of white kidney beans, as navy beans were nowhere to be found. Used a dash of curry as I didn't realize I was out of cumin. Added a grating of whole nutmeg in with the cinnamon to compensate...have no idea what mexican tomatoes are, so used one large can of diced tomatoes to make up all the tomatoes in the recipe. Used veggie stock, and might have added a bit more than called for and it was still plenty thick. I pureed everything, beans included, as I wanted a smooth soup. Delicious, and the health benefits plus the good serving of protein have definitely put this one on my winter soup rotation! I'm glad there was a tiny bit leftover from dinner so I could pop a few servings into the freezer for later lunches. Yum!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 28, 2005


      Mmmmmm...this soup is thick and flavorful. The cumin and cinnamon are detectable, but not overpowering. It's got lots of possibilities. I liked the beans stirred in as written, but if you wanted a completely smooth soup (or want to "hide" the beans), you could easily just puree the beans right in the soup. This is also good w/ a dallop of sour cream or even a little milk stirred in, if the acidity from the tomatoes is too much for you. Thanx for a great soup recipe. I'll make this again.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)


    Nutritional Facts for Butternut Squash and White Bean Soup

    Serving Size: 1 (380 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 200.4
    Calories from Fat 14
    Total Fat 1.6 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 495.5 mg
    Total Carbohydrate 39.9 g
    Dietary Fiber 12.3 g
    Sugars 4.9 g
    Protein 9.5 g

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