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A bowl of butternut squash soup with white beans blended smooth in a white shallow bowl

Butternut Squash Soup with White Beans

Butternut Squash Soup and White Beans make a very comforting pair in this vegan soup filled with tons of flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 2 Servings
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.