Bowl of rosemary white bean butternut squash soup garnished with herbs

Why make this recipe

This Rosemary White Bean Butternut Squash Soup is perfect for chilly days. It’s warm, comforting, and packed with flavor. The combination of sweet butternut squash and creamy white beans creates a delightful texture that is both filling and nutritious. Plus, the hint of rosemary adds a lovely aroma to the soup. It’s a healthy option that can also be enjoyed by vegans and vegetarians, making it a great choice for everyone at your table.

How to make Rosemary White Bean Butternut Squash Soup

Ingredients:

2 lb butternut squash, cubed
1 can cannellini beans, rinsed
1 onion, chopped
2 tbsp olive oil
2 cloves garlic, minced
1 tsp chopped rosemary
4 cups vegetable broth
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper

Directions:

Preheat your oven to 425°F. Spread the cubed butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast in the oven for about 30 minutes, or until the squash is browned and tender.
In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook until it becomes soft and translucent.
Stir in the minced garlic and chopped rosemary, cooking for an additional minute until fragrant.
Add the roasted butternut squash, rinsed cannellini beans, and vegetable broth to the pot. Bring the mixture to a simmer and cook for about 12 minutes.
Using an immersion blender, carefully blend the soup until it reaches a creamy and smooth consistency. The beans will help thicken the soup naturally.
Stir in the lemon juice and season with salt and black pepper. If the soup is too thick, you can add extra vegetable broth to reach your desired consistency.
Serve hot and enjoy!

How to serve Rosemary White Bean Butternut Squash Soup

This soup is best served hot. You can garnish it with a sprinkle of fresh rosemary or a drizzle of olive oil for added flavor. It pairs wonderfully with crusty bread or a side salad, making it a perfect meal for lunch or dinner.

How to store Rosemary White Bean Butternut Squash Soup

To store leftover soup, let it cool completely and transfer it to an airtight container. It will keep in the refrigerator for about 3 to 5 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just make sure to leave some space in the container as the soup will expand when frozen.

Tips to make Rosemary White Bean Butternut Squash Soup

If you want a sweeter soup, you can add a pinch of brown sugar while blending.
For a little heat, consider adding a pinch of red pepper flakes.
If you don’t have rosemary, other herbs like thyme or sage can work just as well.

Variation

You can customize this soup by adding other vegetables like carrots or celery while cooking the onions. For a creamier texture, stir in a splash of coconut milk or heavy cream before serving.

FAQs

Can I use a different type of squash?
Yes, you can substitute butternut squash with other types like acorn or pumpkin.

Is this soup gluten-free?
Yes, all the ingredients are gluten-free. Just make sure to check any packaged items for gluten.

How can I make it thicker?
Blending longer or adding more cannellini beans will help thicken the soup. You can also include a potato while simmering for additional thickness.