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 vegan, gluten-free and incredibly quick to prepare.
Perfect with this Instant Pot Bread.
As the weather has changed, cold days have turned into frosty days, so naturally, we are going through lots of delicious bowls of soups.
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.
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.
Let's see the Ingredients
- Butternut squash - available easily everywhere but if you can't find you may use pumpkin or any other type of squash.
- Cannellini Beans - These beans are also known as white beans or white kidney beans, easily available in the supermarkets. Fresh or in the tin.
- Potato - Potato provides a silkiness to the soup, but you can avoid totally.
- Onion-Garlic and Schwartz Italian Herb Seasoning.
- Spices and fat - Olive oil, red chilli flakes and freshly ground black pepper.
- Coconut milk or cream.
- Vegetable stock fresh or use the cube.
How to Make the Best Butternut Squash and White Beans Soup
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.
Butternut Squash and Cannellini Beans Soup
Equipment
- oven
- Roasting tray
- Blender or hand blender
Ingredients
- 4 cup butternut squash peeled and roughly chopped
- 1 cup cannellini beans drained
- ½ cup potato peeled and roughly chopped
- 1 cup white/yellow onion roughly chopped
- 5 cloves garlic
- 1 teaspoon Italian herb seasoning
- 1 teaspoon dried red chilli flakes or fresh red chili
- 2 tablespoon olive oil
- 1 cup coconut milk
- 3 cup vegetable stock
- 1 teaspoon ground black pepper
Instructions
- Preheat the oven to gas mark 6.
- Arrange squash and potato pieces on a baking tray, drizzle some olive oil and seasoned with salt and black pepper.
- Roast it in the preheated oven for 35-40 minutes or until tender.
- Around at 20 minutes time sprinkle Italian herb seasoning and some red chilli flakes.
- In a large pan heat the oil, saute onion and garlic until light pink.
- Add roasted veggies and beans.
- Add vegetable stock and bring it to boil.
- Cook the soup for 5-7 minutes.
- Puree the soup with hand blender or traditional blender until you have smooth pureed soup.
- Pour the pureed soup into the saucepan again, add coconut milk and mix it well and bring the soup to boil.
- Check the seasoning.
- Turn off the heat, and serve the soup in a serving bowl.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Choclette says
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.
Geetha says
Soup with squash and cannellini beans sounds absolutely healthy and nutritious. The creamy and silky texture is so tempting.
gautam says
That is one comforting bowl of soup I would love to have with toast. Love the gorgeous pictures and the entire setup.
Sandhya Ramakrishnan says
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!
jayashree says
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.
Rafeeda AR says
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...
Mayuri Patel says
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.
jcookingodyssey says
Thank you Mayuri, try it with coconut milk and beans, I am sure you'll enjoy these flavours in your soup.
Sujata Roy says
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.
jcookingodyssey says
Thank you Sujata.
My Culinary Journey says
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
jcookingodyssey says
Thanks Lata, hope you try it very soon 🙂
Pavani says
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.
jcookingodyssey says
Thank you Pavani.
Vandana says
Great recipe. The soup looks so delicious and comforting. I vibrant colors of your dish is making it even more tempting.
jcookingodyssey says
Thanks Vandana.