Monday, 9 December 2019

BEST BUTTERNUT SQUASH AND CANNELLINI BEANS SOUP

Treat yourself this winter with this warm, creamy and comforting bowl of Best Butternut Squash and Cannellini Beans Soup on a cold evening. This delicious soup is full of healthy ingredients, it's vegan gluten-free and incredibly quick to prepare.

This recipe is commissioned by Schwartz.

This creamy and mildly spiced soup is a powerhouse of goodness, can be enjoyed at lunch or dinner. This soup is a made of a simple combination of Butternut squash, Cannellini beans, vegetable stock, garlic, onion, coconut milk and Italian herb seasoning.



As the weather has changed, cold days have turned into frosty days, so naturally, we are going through lots of delicious bowls of soups.

This creamy and mildly spiced soup is a powerhouse of goodness, can be enjoyed at lunch or dinner. This soup is a made of a simple combination of Butternut squash, Cannellini beans, vegetable stock, garlic, onion, coconut milk and Italian herb seasoning.


Butternut Squash


I know autumn has ended, and we're well and truly into the festive season it doesn't mean we should stop eating all these autumnal produce that are still flooding the markets.

One of our all-time favourites is Butternut Squash, it is versatile can be used in savoury recipes as well as in desserts. It can be baked, steamed, roasted or sauteed.

My favourite way to enjoy butternut squash is roasted and in soups. Although other varieties I love are Vegan Butternut squash Biryani and Butternut squash Raita.

This creamy and mildly spiced soup is a powerhouse of goodness, can be enjoyed at lunch or dinner. This soup is a made of a simple combination of Butternut squash, Cannellini beans, vegetable stock, garlic, onion, coconut milk and Italian herb seasoning.


Homemade Soup


Nothing beats homemade soup, it's just good for your soul. It is nice to enjoy with friends and family at the dinner table but equally as enjoyable alone sitting on a couch, all wrapped up in your favourite blanket, sipping steamy and delicious soup while watching TV. It also spruces up lunchtimes at the desk.

Homemade soup is fresh and incredibly tasty, without any artificial stuff added to it - easy, delicious and budget-friendly. You know exactly what has actually gone in there and how much. If it is made in a big batch, it can easily be frozen for a later date.

Butternut Squash and Cannellini Beans Soup


This creamy and mildly spiced soup is a powerhouse of goodness, can be enjoyed at lunch or dinner. This soup is a made of a simple combination of Butternut squash, Cannellini beans, vegetable stock, garlic, onion, coconut milk and Italian herb seasoning.

The soup comes together without any fuss, just the hardest part of this soup is peeling the Butternut squash (okay, I am exaggerating a little)! If you have a good peeler, it can be done in no time.

Then just roast the butternut squash with Italian herb seasoning. It is quite amazing to see what a bit of roasting can do for already delightful veggies.

The irresistible wafting aroma of roasting veggies and Italian seasoning through the kitchen will definitely make you impatient as the soup cooks. 

The Italian seasoning that we have used for this recipe is the Schwartz Italian Herb Mix.  This seasoning is an aromatic mix of oregano, thyme, basil, parsely, sage, bay leaf, and black pepper which complimented the veggies and beans used in the soup. The seasoning can be found at Tesco online and in-store.

Let's see the Ingredients

  1. Butternut squash - available easily everywhere but if you can't find you may use pumpkin or any other type of squash. 
  2. Cannellini Beans - These beans are also known as white beans or white kidney beans, easily available in the supermarkets. Fresh or in the tin. We have used tinned ones. 
  3. Potato - Potato provides a silkiness to the soup, but you can avoid totally. 
  4. Onion-Garlic and Schwartz Italian Herb Seasoning.
  5. Spices and fat - Olive oil, red chilli flakes and freshly ground black pepper. 
  6. Coconut milk or cream. 
  7. Vegetable stock fresh or use the cube. 

How to Make the Best Butternut Squash and Cannellini Beans Soup


=> Preheat the oven to gas mark 6 or 400F, 200C.

=> Peel the squash and potato and roughly chopped into a smaller size. 

=> Arrange it on a baking tray, drizzle some olive oil, sprinkle salt and black pepper.

=> Sprinkle some Italian seasoning and red chilli flakes at 20 minutes. 

=> Roast for 35-40 minutes or until both veggies are tender.

=> In a pan heat oil and saute onion and garlic until light pink.

=> Tip in the roasted veggies, beans and vegetable stock.

=> Bring it to boil and cook for 5-7 minutes.

=> Turn off the heat, puree the soup using a hand blender or traditional blender.

=>Add coconut milk or cream (reserve some for garnishing) and check the seasoning. 

=> Serve HOT and steamy soup in a serving bowl, top it up with coconut milk/cream, chilli flakes and ground black pepper. 

This creamy and mildly spiced soup is a powerhouse of goodness, can be enjoyed at lunch or dinner. This soup is a made of a simple combination of Butternut squash, Cannellini beans, vegetable stock, garlic, onion, coconut milk and Italian herb seasoning.

You may want to check out our other healthy, vegan and delicious soup recipes


African Peanut, Carrot and Tomato soup

Vegan Hungarian Goulash  

Roasted Cauliflower, Parsnip and Walnut Soup 




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soup, winter, healthy, butternut squash, cannellini beans, spicy, italian herb seasoning
Starter, lunch, dinner
International
Yield: 4-6 servings
Author:

Best Butternut Squash and Cannellini Beans

Best Butternut Squash and Cannellini Beans

A rich, creamy, flavorful soup made with roasted butternut squash and cannellini beans!
prep time: 10 Mcook time: 50 Mtotal time: 60 M

ingredients:

  • 1 medium size butternut squash peeled and roughly chopped
  • 1 can cannellini beans drained 
  • 1 large potato peeled and roughly chopped
  • 1 large white/yellow onion roughly chopped
  • 4-5 garlic cloves 
  • 1 TSP Italian herb seasoning
  • 1 TSP dried red chilli flakes
  • 2 TBSP olive oil
  • 250ml coconut milk
  • 600ml vegetable stock
  • Freshly ground black pepper

instructions:

How to cook Best Butternut Squash and Cannellini Beans

  1. Preheat the oven to gas mark 6.
  2. Arrange squash and potato pieces on a baking tray, drizzle some olive oil and seasoned with salt and black pepper.
  3. Roast it in the preheated oven for 35-40 minutes or until tender. 
  4. Around at 20 minutes time sprinkle Italian herb seasoning and some red chilli flakes. 
  5. In a large pan heat the oil, saute onion and garlic until light pink.
  6. Add roasted veggies and beans.
  7. Add vegetable stock and bring it to boil.
  8. Cook the soup for 5-7 minutes.
  9. Puree the soup with hand blender or traditional blender until you have smooth pureed soup. (We have used our Froothie Optimum Vac 2 blender)
  10. Pour the pureed soup into the saucepan again, add coconut milk and mix it well and bring the soup to boil.
  11. Check the seasoning.
  12. Turn off the heat, and serve the soup in a serving bowl.
  13. Enjoy. 

NOTES:

This soup freezes well and can be stored in the freezer for up to 3 months.
Calories
421.20
Fat (grams)
20.43
Sat. Fat (grams)
12.61
Carbs (grams)
51.75
Fiber (grams)
9.11
Net carbs
42.65
Sugar (grams)
4.57
Protein (grams)
12.43
Sodium (milligrams)
903.48
Cholesterol (grams)
0.26
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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Disclaimer- This Best Butternut Squash and Cannellini Beans Soup recipe was commissioned by Schwartz. All opinions are my own.





























16 comments:

  1. Great recipe. The soup looks so delicious and comforting. I vibrant colors of your dish is making it even more tempting.

    ReplyDelete
  2. First off those pics are absolutely gorgeous - perfect lighting and beautiful swirls. Secondly the soup sounds so hearty and comforting - great dish for the chilly weather.

    ReplyDelete
  3. Come winters or rains, what i crave the most is piping hot soup. Butternut Squash and Cannellini Beans Soup is what I have never tried. As winter is setting in this part of the world i am planning to make it soon.
    Lovely clicks Jagruti.
    Lata

    ReplyDelete
  4. Soup looks superbly delicious and healthy. Perfect for this cold weather. Soup with Italian seasoning sounds mouthwatering. I would love to have it in dinner. Don't need anything else.

    ReplyDelete
  5. First of all I agree with you that roasting the vegetables for soups adds more flavour then steaming or boiling them. Secondly, I love how you've added coconut milk to it. I make butternut squash soup but have not tried it with coconut milk and cannellini beans.Italian herb seasoning must have made it so flavourful.

    ReplyDelete
    Replies
    1. Thank you Mayuri, try it with coconut milk and beans, I am sure you'll enjoy these flavours in your soup.

      Delete
  6. I am drooling at those bowls of soup... When there is a nip in the air, then soups are always comfort food. Love the recipe... and the use of coconut milk and the beans makes it extra spicy...

    ReplyDelete
  7. I love soups, they are filling, healthy and ideal for dinner. This Butternut Squash and Cannelini Beans Soup looks so delicious, it makes a hearty meal anytime. Lovely share Jagruti.

    ReplyDelete
  8. What a great idea to use cannellini beans along with butternut squash to make this creamy and delicious soup! We have soup for dinners and this sure is a great recipe for us to try. The beans takes care of the protein part and also adds flavor to the soup!

    ReplyDelete
  9. That is one comforting bowl of soup I would love to have with toast. Love the gorgeous pictures and the entire setup.

    ReplyDelete
  10. Soup with squash and cannellini beans sounds absolutely healthy and nutritious. The creamy and silky texture is so tempting.

    ReplyDelete
  11. Love squash, love beans and love the colour of your soup. I'm just off to cook up some parsnip soup, but I'm rather wishing it was yours instead.

    ReplyDelete

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