Vegan White Bean & Roasted Butternut Squash Soup
Vegan White Bean & Roasted Butternut Squash Soup might be just the soup you are searching for. This recipe serves 4 and costs $1.45 per serving. One portion of this dish contains around 11g of protein, 2g of fat, and a total of 262 calories. 279 people have made this recipe and would make it again. If you have fresh sage, canned white beans, garlic cloves, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Winter. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Ambitious Kitchen. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. With a spoonacular score of 100%, this dish is spectacular. Similar recipes include Butternut Squash, White Bean and Kale Ragout (Vegan), Butternut Squash and White Bean Soup, and Butternut Squash-White Bean Soup.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 80 minutes
Ingredients:
1 cup unsweetened almond milk
2 1/2 cups vegetarian broth
1 Butternut squash (about 2 pounds), halved vertically and seeded
1 (15 oz) can white beans, rinsed and drained
1 teaspoon chopped fresh sage, if desired
2 garlic cloves, minced
Kosher salt and black pepper, to taste
1/8 teaspoon nutmeg
1 teaspoon olive oil
1 white onion, diced
Equipment:
baking paper
baking sheet
aluminum foil
oven
pot
blender
Cooking instruction summary:
Preheat oven to 375 degrees F. Line a baking sheet with foil or parchment paper and spray foil with nonstick cooking spray. Place the two butternut squash halves face down on baking sheet and bake for 1 hour or until squash is fork tender. Set aside to cool for 10 minutes before peeling off the skin.Next in a large soup pot, heat olive oil over medium heat; add in diced onion and garlic and saute for 6-8 minutes or until onion is translucent. Transfer mixture to a large blender (such as a Vitamix), adding in beans and half of the broth. Blend until smooth. Next add in roasted butternut squash and remaining broth, but make sure you DO NOT fill the maximum full line on your blender. (You may need to blend in small batches.) Blend mixture until smooth and thick, then transfer to large soup pot and place over medium-low heat. Stir in almond milk until the desired consistency is reached. Add salt and pepper to taste. Then stir in nutmeg and fresh sage, and allow soup to simmer for 10-15 minutes. Serves 4.
Step by step:
1. Preheat oven to 375 degrees F. Line a baking sheet with foil or parchment paper and spray foil with nonstick cooking spray.
2. Place the two butternut squash halves face down on baking sheet and bake for 1 hour or until squash is fork tender. Set aside to cool for 10 minutes before peeling off the skin.Next in a large soup pot, heat olive oil over medium heat; add in diced onion and garlic and saute for 6-8 minutes or until onion is translucent.
3. Transfer mixture to a large blender (such as a Vitamix), adding in beans and half of the broth. Blend until smooth. Next add in roasted butternut squash and remaining broth, but make sure you DO NOT fill the maximum full line on your blender. (You may need to blend in small batches.) Blend mixture until smooth and thick, then transfer to large soup pot and place over medium-low heat. Stir in almond milk until the desired consistency is reached.
4. Add salt and pepper to taste. Then stir in nutmeg and fresh sage, and allow soup to simmer for 10-15 minutes.
5. Serves 4.
Nutrition Information:
covered percent of daily need
