Creamy Dreamy: Bean and Butternut Squash Soup – A Fall Favorite

Fall is in the air, and what better way to celebrate than with a warm, comforting bowl of soup? This Bean and Butternut Squash Soup is the perfect combination of sweet, savory, and creamy. It’s packed with nutrients, incredibly flavorful, and surprisingly easy to make. This recipe elevates the classic butternut squash soup by adding protein and fiber from beans, making it a more satisfying and complete meal. Get ready to cozy up with a bowl of pure autumnal bliss!

## Why You’ll Love This Soup

* **Healthy and Nutritious:** Butternut squash is loaded with vitamins A and C, while beans provide a good source of protein and fiber. This soup is a nutritional powerhouse.
* **Delicious Flavor:** The sweetness of the butternut squash perfectly complements the earthy flavor of the beans, creating a delightful taste sensation.
* **Creamy Texture:** The soup is naturally creamy without the need for heavy cream, making it a healthier option.
* **Easy to Make:** This recipe is simple and straightforward, perfect for a weeknight meal.
* **Versatile:** You can easily customize this soup to your liking by adding different spices, herbs, or toppings.
* **Vegan & Gluten-Free (Easily):** This recipe is naturally vegan and gluten-free. Just be sure to double-check your broth ingredients!
* **Freezable:** Make a big batch and freeze it for later! This soup reheats beautifully.

## Ingredients You’ll Need

Before we dive into the recipe, let’s gather our ingredients. Here’s what you’ll need:

* **Butternut Squash:** About 2 pounds, peeled, seeded, and cubed. You can also buy pre-cut butternut squash to save time.
* **Beans:** 1 (15-ounce) can of cannellini beans, great northern beans, or other white beans, rinsed and drained. You can also use about 1 1/2 cups of cooked beans.
* **Onion:** 1 medium yellow onion, chopped.
* **Garlic:** 2-3 cloves, minced.
* **Vegetable Broth:** 4-6 cups (depending on desired thickness).
* **Olive Oil:** 2 tablespoons.
* **Spices:** 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon nutmeg (freshly grated is best!), salt, and black pepper to taste.
* **Optional Add-ins:**
* 1/4 cup chopped fresh sage or thyme
* A pinch of red pepper flakes for a little heat
* 1 tablespoon maple syrup or brown sugar for added sweetness
* Lemon juice to brighten the flavors
* **Toppings (Optional):**
* Roasted pepitas (pumpkin seeds)
* Toasted croutons
* A swirl of coconut milk or vegan cream
* Chopped fresh parsley or cilantro
* A dollop of vegan sour cream

## Step-by-Step Instructions

Now, let’s get cooking! Follow these simple steps to create a delicious Bean and Butternut Squash Soup:

**1. Prepare the Butternut Squash:**

* If you’re using a whole butternut squash, start by peeling it with a vegetable peeler. This can be a bit tricky, so be careful! Once peeled, cut the squash in half lengthwise and scoop out the seeds. Then, chop the squash into 1-inch cubes. Pre-cut squash is a great time-saver if you’re short on time.

**2. Sauté the Aromatics:**

* In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

**3. Add the Squash and Spices:**

* Add the cubed butternut squash to the pot along with the cumin, coriander, nutmeg, salt, and pepper. Stir to coat the squash with the spices. Cook for a few minutes, stirring occasionally, to allow the spices to toast and release their flavors.

**4. Add the Broth and Beans:**

* Pour in the vegetable broth, making sure the squash is mostly covered. Add the rinsed and drained cannellini beans (or other white beans). Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the squash is tender and easily pierced with a fork.

**5. Blend the Soup:**

* Once the squash is cooked, it’s time to blend the soup. There are two main ways to do this:
* **Immersion Blender:** If you have an immersion blender, you can blend the soup directly in the pot. This is the easiest and least messy option. Blend until the soup is smooth and creamy.
* **Regular Blender:** If you’re using a regular blender, carefully transfer the soup to the blender in batches. Be sure to vent the lid to prevent pressure from building up. Blend until smooth, and then pour the blended soup back into the pot.

**6. Adjust Seasoning and Consistency:**

* After blending, taste the soup and adjust the seasoning as needed. You may need to add more salt, pepper, or other spices to your liking. If the soup is too thick, add more vegetable broth until you reach your desired consistency. If you want a richer flavor, stir in a tablespoon of maple syrup or brown sugar.

**7. Add Optional Ingredients:**

* If you’re using any optional add-ins, such as chopped sage or thyme, red pepper flakes, or lemon juice, stir them in now.

**8. Serve and Enjoy:**

* Serve the soup hot, garnished with your favorite toppings. Some popular choices include roasted pepitas, toasted croutons, a swirl of coconut milk or vegan cream, chopped fresh parsley or cilantro, or a dollop of vegan sour cream.

## Tips and Variations

* **Roasting the Squash:** For an even deeper flavor, try roasting the butternut squash before adding it to the soup. Toss the cubed squash with olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes, or until tender and slightly caramelized. Add the roasted squash to the pot in step 3.
* **Adding Other Vegetables:** Feel free to add other vegetables to the soup, such as carrots, celery, or potatoes. These can be added along with the butternut squash in step 3.
* **Spice it Up:** For a spicier soup, add a pinch of red pepper flakes or a dash of hot sauce.
* **Make it Creamier:** If you want an even creamier soup, stir in a can of full-fat coconut milk after blending. This will add a delicious richness and flavor.
* **Use Different Beans:** Experiment with different types of beans, such as kidney beans, black beans, or pinto beans.
* **Make it Ahead:** This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat before serving.
* **Freezing Instructions:** Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
* **High-Altitude Adjustments:** At high altitudes, liquids evaporate faster, so you may need to add more broth to the soup. Cooking times may also need to be adjusted.

## Serving Suggestions

This Bean and Butternut Squash Soup is delicious on its own, but it also pairs well with other dishes. Here are a few serving suggestions:

* **Grilled Cheese Sandwich:** A classic combination! The creamy soup complements the cheesy goodness of a grilled cheese sandwich.
* **Salad:** Serve the soup with a side salad for a light and healthy meal.
* **Crusty Bread:** Serve with a slice of crusty bread for dipping.
* **Roasted Vegetables:** Pair the soup with a side of roasted vegetables, such as Brussels sprouts, carrots, or sweet potatoes.

## Nutritional Information (Approximate)

* Calories: Approximately 250-350 per serving (depending on ingredients and portion size).
* Protein: 10-15 grams per serving.
* Fiber: 8-12 grams per serving.
* Fat: 8-12 grams per serving.
* Carbohydrates: 40-50 grams per serving.

*Note: This is an estimated nutritional breakdown and may vary based on specific ingredients and preparation methods.*

## Equipment You’ll Need

* Large pot or Dutch oven
* Vegetable peeler
* Knife and cutting board
* Measuring cups and spoons
* Immersion blender or regular blender
* Ladle

## Recipe Card

**Bean and Butternut Squash Soup**

**Prep Time:** 15 minutes
**Cook Time:** 30 minutes
**Total Time:** 45 minutes
**Servings:** 6-8

**Ingredients:**

* 2 pounds butternut squash, peeled, seeded, and cubed
* 1 (15-ounce) can cannellini beans, rinsed and drained
* 1 medium yellow onion, chopped
* 2-3 cloves garlic, minced
* 4-6 cups vegetable broth
* 2 tablespoons olive oil
* 1 teaspoon ground cumin
* 1/2 teaspoon ground coriander
* 1/4 teaspoon nutmeg
* Salt and pepper to taste
* Optional toppings: roasted pepitas, croutons, coconut milk, parsley, etc.

**Instructions:**

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, 5-7 minutes. Add garlic and cook for 1 minute.
2. Add butternut squash, cumin, coriander, nutmeg, salt, and pepper. Cook for a few minutes, stirring occasionally.
3. Pour in vegetable broth and add cannellini beans. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until squash is tender.
4. Blend the soup using an immersion blender or a regular blender until smooth.
5. Adjust seasoning and consistency as needed.
6. Stir in any optional add-ins.
7. Serve hot with your favorite toppings.

## Conclusion

This Bean and Butternut Squash Soup is a delicious, healthy, and comforting meal that’s perfect for fall. It’s easy to make, versatile, and sure to become a new family favorite. So, gather your ingredients, put on your apron, and get ready to enjoy a bowl of pure autumnal goodness! Happy cooking!