This is one of my Thanksgiving favorites, but it’s great anytime in the fall/winter months! I like to serve this soup as the first course of the day. It’s warm, rich and hearty. Serve it up in small, hollowed out gourds to make it even more festive.
Butternut Squash and White Bean Soup
- 1 tablespoon olive oil
- 1 small yellow onion chopped
- 2 cloves garlic minced
- 1 medium butternut squash peeled, seeded and cubed
- 1½ quarts vegetable broth
- 1 can white beans cannellini beans work well - can use ½ cup soaked dry beans and extend simmering time of the soup
- 1 teaspoon cumin
- 1 teaspoon paprika
- Sea salt and fresh ground pepper to taste
- Heat olive oil in large saucepan. Add onions and garlic and sauté until onions are soft.
- Add squash, broth, beans, cumin and paprika and bring to a boil. Reduce heat to low, cover and simmer for about 35 - 40 minutes.
- Pour small batches of the soup into a food processor or blender, blend until smooth and then return to the pan to keep warm before serving.
- Add salt and pepper to taste. Serve warm.