Butternut squash soup with white beans has been one of my wins during isolation. Beyond this soup, being in isolation has led to some other revelations.
-I am an introvert but I love having the option of going out and meeting my friends. The days spent indoors have taken a toll on my mental health. I am anxious and sleeping poorly. But I know that this is my contribution to this battle.
-Cooking is a comfort. Cooking can be a burden. I have pretty much been cooking all my own meals from scratch. For this vegan Butternut Squash soup with White Beans, I actually cooked the beans. Some days I love it. Cooking is a distraction from the rising infection and death toll. Other days, I wish I had the choice of take-out. But I can’t at the moment because it is not financially prudent.
-Tomato paste is under-rated. Honestly, I have never been one to use tomato paste much. In fact, I only really use tomato paste when I make jollof rice. In this Butternut Squash Soup with White Beans, tomato paste is such an important part of building the flavor.
-I really really love my family and friends. I have the best support system and they show out every time I need them. I am so grateful for the people I talk to every day now.
Butternut Squash Soup with White Beans
- 16 ounces Butternut Squash Cubed
- 1 cup White Beans cooked
- 1 Small Onions sliced
- 2 cloves Garlic
- 1 Tbsp Tomato Paste
- 2 Sprigs Thyme (1/2 tsp dried)
- 1/4 tsp Dried Rosemary
- 2 tbsp Olive Oil
- 1/2 tsp Salt (or to taste)
- 2 Cups Vegan Broth/Water
- Add the olive oil to a pot. Heat up for a minute before adding the onion slices. Cook onion slices for a couple of minutes, then add the garlic cloves.
- Allow onions to start becoming translucent before adding the butternut squash cubes. Allow the mix to seat for about 2 minutes to allows butternut squash to develop some color. Then add the tomato paste.
- Keeping cooking the mixture while stirring so that nothing burns. This stage allows the onion slices, butternut squash cubes, and tomato paste caramelize and build depth.
- Add in the white beans followed with the thyme, rosemary and broth/water. Cover the pot and allow it to simmer slowly for about 20 minutes.
- Butternut squash cubes should be tender after simmering. Allow to cool down a bit before blending to desired texture. If you want soup looser, add more water and simmer a bit before serving.