White Bean and Roasted Butternut Squash Soup Recipe

Summary

Preparation Time15 MinCooking Time1 Hr 0 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Health IndexHealthyServings4
CuisineCourse
MethodDish
VegetarianMain Ingredient
Interest Group,

Ingredients

 Dried navy beans/Cannellini beans/2 cups canned beans, drained and rinsed1 Cup (16 tbs), picked over, rinsed, and soaked overnight
 Butternut squash1 Large, peeled, seeded, and sliced into 1/2-inch pieces
 Sweet potato1 Medium, peeled and sliced into 1/2-inch pieces
 Olive oil4 Teaspoon (1 Tablespoon And 1 Teaspoon)
 Maple syrup2 Teaspoon
 Ginger root2 Inch, peeled and finely chopped
 Spanish onion1 , peeled and diced
 Water2 Cup (32 tbs)
 Cilantro1⁄2 Cup (8 tbs), chopped
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 446 Calories from Fat 53

% Daily Value*

Total Fat 6 g9.3%

Saturated Fat 0.88 g4.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 146.6 mg6.1%

Total Carbohydrates 96 g32%

Dietary Fiber 19.9 g79.4%

Sugars 18.1 g

Protein 13 g25.7%

Vitamin A 1314.7% Vitamin C 205.3%

Calcium 33.5% Iron 32.7%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Pre-heat the oven setting the temperature to 400°F.

MAKING
2) Take a pot and add the dried beans to it, covering them with water.
3) Heat the beans until water starts boiling thereafter reduce heat and simmer until beans become soft.
4) Drain the water from the beans and put them into a food processing jar.
5) Process the beans until it turns into a smooth paste adding water to dilute if necessary.
6) Take a bowl and add the squash along with the potatoes to it.
7) Drizzle them with a tablespoon of the olive oil and maple syrup after sprinkling with salt and pepper.
8) Take a roasting tray of large size and place in oven.
9) Roast for about 45 minutes until the vegetables turn soft with the tops caramelizing.
10) Put a teaspoon of olive oil in a Dutch oven and heat it on medium flame.
11) Saute the ginger in it until it releases the fragrance.
12) Add the onion after sprinkling salt and sauté it until it turns tender.
13) Put in 2 cups of water and allow it to boil.
14) Add the roasted vegetables and reduce the heat and simmer it for 3 minutes, stirring frequently.
15) Place the entire mixture into a blender or processor and make a smooth puree out of it.
16) Place the puree into the pot containing the bean paste, add water and heat it.


SERVING
17) Garnish with cilantro and check the seasonings before serving.
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