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A close up photo of a bowl of autumn vegetable soup garnished with crisp croutons and fresh green herbs

Butternut Squash and White Bean Soup

Prep: 20 mins | Cook: 35 mins | Total: 55 mins | Quantity: 4 servings

Ingredients

  • 1 small butternut squash
  • 1 carrot
  • 1 sweet potato
  • 1 small leek
  • good drizzle of olive oil
  • 4-5 cloves garlic
  • thumbnail sized piece of ginger
  • 1/2 teaspoon turmeric
  • 1-2 teaspoons smoked paprika (sub with cayenne pepper for extra heat)
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 600ml (1.5 cups) vegetable stock or broth
  • 400g can white beans – drained
  • large handful kale

Optional to serve:

vegan yoghurt / toasted pumpkin seeds (pepitas) / fresh parsley / croutons

Instructions

  1. Start with all the veggies. Peel and dice the squash and sweet potato, scrub and dice the carrot. Slice and wash the leek.
  2. In a large saucepan heat a drizzle of oil and saute the squash, potato, carrot and leek for around 10 minutes until the leeks are just softened
  3. While they're cooking, peel and crush the garlic and peel and grate the ginger
  4. When the leeks are just soft add the garlic, ginger, herbs, spices and vegetable stock and bubble 20-24 minutes until the veg is tender
  5. You have a couple of options here - you can blitz all the soup in a blender or, as I did, blitz half. This gives it a thick creamy consistency but you still have chunks of veg in your soup
  6. Once blended, pour back into the pan stir in the butterbeans and kale and heat through. Season to taste
  7. Pour into warmed bowls and enjoy!
  8. I topped mine with a spoon of vegan yoghurt, some toasted pumpkin seeds (pepitas), flat leaf parsley and croutons

Notes

  • Cool any leftovers then store in an airtight container in the fridge or freezer

Recipe by The Cook & Him at https://thecookandhim.com/recipes/butternut-squash-and-white-bean-soup/