Butternut Squash and Bean Soup

Butternut Squash and Bean Soup


51 people made this

About this recipe: This soup is loaded with vegetables and protein. Carrots are simmered with butternut squash, potatoes, kale and cannellini beans, then partially liquidised. Serve with crusty bread.


Serves: 10 

  • 4 tablespoons vegetable oil
  • 1 onion, diced
  • 2 teaspoons finely chopped garlic
  • 4 large carrots, thinly sliced
  • 275g peeled butternut squash, cubed
  • 3 litres vegetable stock
  • 2 red potatoes, cubed
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 275g kale leaves, finely chopped
  • 1 (410g) tin cannellini beans, rinsed and drained

Prep:30min  ›  Cook:1hr15min  ›  Ready in:1hr45min 

  1. Heat the vegetable oil in a large saucepan over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the carrots and butternut squash; cook and stir until squash begins to brown, about 15 minutes.
  2. Pour in the stock. Stir in the red potatoes, thyme, salt and pepper and bring to the boil. Reduce heat and simmer until vegetables are tender, about 45 minutes. Stir in the kale and cannellini beans and simmer until the kale is tender, about 10 minutes.
  3. Pour about 750ml of the soup into a liquidiser, filling the jug no more than halfway full (you may have to do this in two batches). Hold down the lid of the liquidiser with a folded tea towel and carefully start the liquidiser, using a few quick pulse to get the soup moving before leaving it on to puree. Return the pureed portion of the soup to the soup pot, leaving the remaining soup chunky. Alternately, you can use a hand blender and partially puree the soup right in the cooking pot.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate