Updated: Mar 19
This is an amazing savory soup that is easy to make and so incredibly delicious.
White Bean Butternut Squash Soup
This soup is served with a savory pesto that kicks the flavor up a notch, so do not skip making the pesto. I also serve the soup with homemade croutons. Delicious!
1 butternut squash, peeled (2 lbs)
4 cups vegetable broth
3 cups chicken broth
5 Tbsp unsalted butter, divided
1 Tbsp Tamari soy sauce
1 lb leeks, white and light green parts only, halve lengthwise in 2 directions like a cross to wash throughly under running water. Slice thin.
1 Tbsp tomato paste
2 garlic cloves, minced
3/4 tsp salt
1/4 tsp pepper
3 (15 oz cans cannellini beans)
1 tsp white wine vinegar
Cut the butternut squash into 2 sections, the bulb section and the neck section.
Cut the bulb section into 2 parts and scrape out the seeds. Cut the 2 bulb sections in half so that you have 4 wedges.
Bring the squash wedges, both broths, 4 Tbsp butter, and soy sauce to boil in a medium saucepan over high heat.
Once boiling, reduce the heat to medium for a vigorous simmer, about 20 minutes or until the squash is very tender.
Use a Cuisinart Smart Stick or an Immersion blender to blend the squash until smooth. If you do not have and Immersion blender, you could use a potato masher or you could put the mixture in small batches in a blender.
Chop the neck of the squash into 1/2 inch pieces.
Heat remaining Tbsp of butter in a Dutch Oven over medium heat.
Add the leeks and tomato paste, cook by stirring until the leeks have softened and the tomato paste is darkened, about 5 minutes.
Add the garlic and cook until fragrant.
Add the squash pieces, salt and pepper. Cook, stirring occasionally, for about 5 minutes.
Add the squash broth mixture and simmer. Cook for about 10 minutes.
Stir in the canned beans and the liquid, cook stirring occasionally until the squash is tender, 15 to 20 minutes.
Stir in white wine vinegar and session to taste with salt and pepper.
Serve with Savory Pesto and homemade croutons.
Notes: This Savory Pesto kicks the soup up a notch - I love it.
1/2 cup walnuts, toasted
2 garlic cloves, chopped
1 cup fresh parsley leaves
1/2 cup fresh sage leaves
3/4 cup good EVOO
1/8 tsp salt
Pulse the walnuts and garlic in a food processor.
Add parsley and sage. Pulse again a few times.
With the processor running , slowly add the EVOO until completely mixed. You may need to scape the sides and pulse again.
Transfer pesto to a small bowl for passing and add the salt and season with pepper to taste.
6 slices of white Sandwich bread, crusts removed, cut into 1/2 inch cubes. (I like Pepperidge Farms Italian White Seedless Bread)
3 Tbsp unsalted Butter, melted, or EVOO, or a little mix of both is you desire.
Salt and Pepper.
Heat the oven to 350.
Adjust the oven rack to the middle position.
Toss the bread cubes in the melted butter and season with the salt and pepper.
Spread the bread cubes on a rimmed baking sheet.
Bake until golden brown and crisp, 20 - 25 minutes, stirring halfway through.
Serve with Soup and use the extra for your salad the next day.