Butternut Squash and White Bean Soup

Butternut Squash and White Bean Soup created by Parsley

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.

Ready In:
1hr
Serves:
Units:

ingredients

directions

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

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@LUv 2 BaKE
Contributor
@LUv 2 BaKE
Contributor
"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."

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. karen in tbay
    I doubled the recipe and ommitted the cinnamon and used a homemade chicken stock. And I got to use my Xmas present to puree the soup!!
  2. BeeOfTheBird
    A creamy, delicious soup perfect for a chilly night. I increased the amount of broth to 4 cups, added a dash of cayenne, and used black beans rather than navy (technically making it Butternut Squash and Black Bean Soup, I suppose...). The result was a tasty Tex-Mex-style flavor. We garnished ours with some chopped red pepper and shredded fontina, which complemented the soup really well. A great fall recipe!
  3. cookonlyforme
    Made me vomit (literally) - flavors just don't work - very odd - threw away entire pot (costly...)
  4. southshore cook
    This was a nice soup for tonights rainy windy October evening in the Pacific Northwest. I added some roasted red and orange pepper strips I had, used a can of fire-roasted diced tomatoes in place of the mexican because that is what I had on hand, then used an immersion blender to smooth it out some - but still a bit thick and "meaty". I also think I will add another can of beans next time as another reviewer suggested and spice it up just a bit more. Served it with a dollop of sour cream on top and some leftover biscuits from breakfast and an assortment of cheeses. All in all a great dinner - thank you
  5. southshore cook
    This was a nice soup for tonights rainy windy October evening in the Pacific Northwest. I added some roasted red and orange pepper strips I had, used a can of fire-roasted diced tomatoes in place of the mexican because that is what I had on hand, then used an immersion blender to smooth it out some - but still a bit thick and "meaty". I also think I will add another can of beans next time as another reviewer suggested and spice it up just a bit more. Served it with a dollop of sour cream on top and some leftover biscuits from breakfast and an assortment of cheeses. All in all a great dinner - thank you
Advertisement

Find More Recipes