Soups + Salad

Roasted Butternut Squash & Bean Soup

Roasted Butternut Squash & Bean Soup

Print Recipe
Serves: 8-10 Cooking Time: 30­-35 minute

Ingredients

  • ●1 butternut squash, peeled & seeded or a package of pre-cut cubes - (major time saver)
  • ●1 tablespoon coconut oil or olive oil
  • ●1 medium onion, chopped
  • ●3 celery stalks, chopped
  • ●2-3 cloves of garlic, chopped
  • ●1 32 ounce box of low sodium vegetable stock or chicken stock
  • ●1 can of cannellini beans, rinsed and drained
  • ●1 teaspoon ground cinnamon
  • ●1/2 teaspoon ground nutmeg
  • ●1/2 teaspoon of ground ginger
  • ●1/4 teaspoon of ground allspice *optional
  • ●salt & fresh ground pepper to taste

Instructions

1

Roast the butternut squash at 425 degrees for 20-25 minutes, on a small cookie sheet tossed with 1/2 tablespoon of coconut oil or olive oil and fresh ground pepper. Stirring occasionally.

2

Meanwhile, saute the onions, celery and garlic at the bottom of a large soup pot with 1/2 tablespoon of olive/coconut oil. Sauteing for 8-10 minutes until onions are soft and garlic is fragrant.

3

When the squash is roasted, add to the soup pot along with the vegetable stock. Stir to combine, turning the heat up to bring the soup to a low boil. Once it is bubbling, add the beans and turn the soup down to low. Continue to stir and add the spices, cinnamon,nutmeg, ginger and allspice.

4

Let the soup simmer on the stove top for 15-20 minutes.

5

Using an immersion blender, or a regular blender, blend the soup until smooth. Salt and pepper to taste.

Notes

Preparation Time: 10­15 minutes

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