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Baked Kabocha Butter Bean

Category: Delicious Plant-Based Recipes

This soup brings together roasted kabocha squash and butter beans for a creamy, comforting meal perfect for chilly evenings. The squash adds a sweet, earthy touch while the beans create a velvety texture packed with protein. Using spices like cumin and smoked paprika, it’s warm and flavorful, plus vegan and gluten-free. Add coconut milk for extra richness and pair with crusty bread or a side salad to complete the dish. It’s wholesome, easy to make, and perfect for autumn nights.

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Mena
Updated on Tue, 13 May 2025 09:52:58 GMT
Baked Kabocha Butter Bean Soup Save
Baked Kabocha Butter Bean Soup | delishdocket.com

Whipped Kabocha & Butter Bean Blend brings together fall's tastiest flavors in one smooth, velvety bowl. When you toast the kabocha, its sweetness really comes out, while the butter beans make everything super smooth and pack in some protein too. A bit of cumin and smoky paprika gives this soup an earthy warmth that's just right for chilly nights. It's packed with good stuff, super filling, and couldn't be easier to throw together when you want those autumn vibes.

INGREDIENTS
  • Roasted kabocha squash: 4 cups
  • Butter beans: 2 cups, cooked
  • Chopped onion: 1 medium (1 cup)
  • Minced garlic cloves: 2
  • Olive oil: 2 tbsp
  • Vegetable broth: 4 cups
  • Smoked paprika: 1 tsp
  • Ground cumin: 1 tsp
  • Salt and pepper: to taste
INSTRUCTIONS
Step 6:
Grab some fresh herbs or a little olive oil drizzle to top your warm soup before serving.
Step 5:
Grab an immersion blender and whiz until everything's nice and smooth. Need it thinner? Just splash in more broth until it's how you like it.
Step 4:
Let the mixture come to a bubble, then turn down the heat and let it simmer away for about 15 minutes.
Step 3:
Toss in your roasted squash chunks, butter beans, broth, spices, salt, and pepper into your pot.
Step 2:
Warm up 2 tbsp olive oil in a big pot over medium heat. Cook those onions until they're soft (about 5 minutes), then throw in the garlic and cook it for another minute.
Step 1:
Get your oven hot at 400°F (200°C). Slice that kabocha in half, clean out the seeds, give it a good olive oil rub, and pop it in to roast for 40 minutes until it's fork-tender.
Serving and Storage Tips
  • Leftover soup stays good in the fridge for about 4 days in a sealed container, or you can freeze it up to 3 months.
  • A chunk of crusty bread on the side makes this soup into a complete meal.
  • Want it creamier? Stir in a splash of coconut milk.
Helpful Notes
  • Don't skip cooking dried beans ahead if you're using them, or just grab a can to save time.
  • Toasting the squash is worth the extra time for that sweet, deep flavor.

Tips from Well-Known Chefs

  • Chef's Tip: Try adding some chili flakes if you want a bit of spicy kick in your soup.
FAQs

What if I can't find kabocha squash?

No worries, butternut or acorn squash work great too if that's what you've got on hand.

My soup isn't creamy enough, what can I do?

Just pour in some coconut milk or a bit of cream right before you blend everything up.

Can I make this ahead and freeze it?

Absolutely! This soup freezes really well. Just put it in a good container and it'll last about 3 months frozen.

Baked Kabocha Squash & Butter Bean Soup Save
Baked Kabocha Squash & Butter Bean Soup | delishdocket.com

Summary

Roasted kabocha squash and butter beans come together beautifully in this warm and hearty soup. The squash gives it a mellow sweetness, while the beans add creaminess and protein. Smoked paprika and cumin add depth to every bite. Optional coconut milk can make the dish even silkier, and it's great with some rustic bread or drizzled olive oil. Wholesome, simple, and delicious—this soup is a must for fall evenings.

Squash & Bean Soup

Smooth kabocha squash blended with butter beans and warm spices. A satisfying autumn dish that's easy to enjoy and full of flavor.

Prep Time
15 min
Cook Time
55 min
Total Time
70 min
By: Mena

Category: Vegetarian & Vegan

Skill Level: Easy

Cuisine: American

Yield: 4 Servings (4 bowls of soup)

Dietary Preferences: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 1 medium onion, chopped (1 cup).
02 4 cups roasted kabocha squash.
03 2 tablespoons olive oil.
04 2 minced garlic cloves.
05 2 cups of butter beans, cooked.
06 4 cups of vegetable stock.
07 Salt and black pepper as needed.
08 1 teaspoon smoked paprika.
09 1 teaspoon ground cumin.

Steps

Step 01

Turn on your oven to 400°F (200°C). Split the squash in two, scoop out the seeds, rub with olive oil, and lay it cut-side down on a baking tray.

Step 02

Bake the squash for about 40 minutes, or until the inside feels soft. Let it cool and then scoop out the flesh to use later.

Step 03

Put a big pot on medium heat and pour in 2 tablespoons of olive oil. Toss in the chopped onion and cook until it softens, roughly 5 minutes.

Step 04

Drop in the minced garlic and stir for about a minute until it smells amazing.

Step 05

Toss the roasted squash, butter beans, vegetable stock, cumin, and paprika into the pot. Sprinkle in salt and pepper to taste.

Step 06

Bring it to a boil, then turn the heat down low. Let it cook gently for 15 minutes, giving the flavors time to mix together.

Step 07

Use an immersion blender to make the soup smooth and velvety. If it’s too thick, add a bit more vegetable stock until you like the texture.

Step 08

Pour into bowls and top with fresh herbs or a drizzle of olive oil. Serve while warm.

Notes

  1. Pro Tip: Want a creamier texture? Add a splash of coconut milk or some cream before blending.
  2. Try serving it with a slice of hearty bread or a simple side salad to round it off.

Nutritional Information (per serving)

These details are for informational purposes and don't replace professional medical advice.
  • Calories: 250
  • Fats: 8 g
  • Carbs: 40 g
  • Proteins: 7 g