Squash & Bean Soup (Print)
Smooth kabocha squash blended with butter beans and warm spices. A satisfying autumn dish that's easy to enjoy and full of flavor.
# Ingredients:
01 -
1 medium onion, chopped (1 cup).
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4 cups roasted kabocha squash.
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2 tablespoons olive oil.
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2 minced garlic cloves.
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2 cups of butter beans, cooked.
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4 cups of vegetable stock.
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Salt and black pepper as needed.
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1 teaspoon smoked paprika.
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1 teaspoon ground cumin.
# Steps:
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.
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.
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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.
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Drop in the minced garlic and stir for about a minute until it smells amazing.
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Toss the roasted squash, butter beans, vegetable stock, cumin, and paprika into the pot. Sprinkle in salt and pepper to taste.
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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.
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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.
08 -
Pour into bowls and top with fresh herbs or a drizzle of olive oil. Serve while warm.
# Notes:
01 -
Pro Tip: Want a creamier texture? Add a splash of coconut milk or some cream before blending.
02 -
Try serving it with a slice of hearty bread or a simple side salad to round it off.