Butternut squash is one of autumn's most tasty and filling treats, but it does not need to be time consuming to prepare, as many people believe. While roasting it in the oven can offer delicious buttery taste, a quick simmer in soup can transform it into an indulgence just as smooth and rich. The secret to a fabulous quick soup will not lie in technique or long simmering, but in using the highest quality ingredients available. They must be delicious in their own right to start, since you will not be employing fussy techniques or hours on the stove to improve them.
Be sure to choose the freshest vegetables you can find; the closer to home the better. Squash, carrots, onions and celery from a local farm can really make a surprising difference, though in a pinch, standard grocery store fare can still provide a good soup with minimal effort. Keep in mind that the longer produce sits after being picked, the more vitamins it loses; this is one of the main reasons to find the most local and well-grown products in your area, so that your soup is not only full of flavor but full of healthy ingredients and benefits. This recipe calls for a potato masher, food processor, or blender to smooth it out. The hand held masher will provide the most rustic and chunky texture, while the blender and food processor will create a more refined, subtle smoothness. The masher offers the easiest cleanup and texture, but any method will work well.
Easy Butternut and White Bean Soup Recipe
Serves 10 as an appetizer, 6 as a main course
Ingredients:
- 2 medium onions, diced
- 2 large carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 3 Tbsp olive oil
- medium butternut squash, peeled and diced (about 5 cups)
- 4 cups high quality vegetable stock
- 1 cup water
- 1 small can high quality tomato paste
- 2 cans white beans, Canellini or Great Northern, rinsed and drained
- 1 handful minced fresh sage leaves
- 2 Tbsp fresh ground black pepper
- 2 tsp salt
- 1/2 cup grated Romano cheese, or more to taste
- chopped fresh parsley (optional)
Directions:
- In a heavy-bottomed stock pot, heat the olive oil over medium-low heat and add the onions, carrots, and celery, or mirepoix. Leave the lid on to maintain moisture and reduce possibility of browning too quickly.
- After cooking for several minutes, add garlic and stir to incorporate. Be sure your ingredients are loose enough. Add more oil if they are sticking.
- Use a vegetable peeler and peel squash. Slice in half, remove seeds and dice.
- Mix tomato paste with one cup water.
- Add squash and stock and tomato and water mixture to pot.
- Add rinsed beans and minced sage
- Simmer over medium heat for approximately 20 minutes, or until squash is soft enough to mash.
- Add salt and pepper to taste, and grate in cheese.
- Remove half of the soup and reserve in separate container momentarily. Using the potato masher, smooth out the chunks of squash in a circular whipping motion. You may leave it as chunky as you like.
- Combine the soups once again, now melding the smooth and full bits together for a well-balanced, hearty soup. Top with fresh parsley and more cheese, if desired.
- If using a food processor or blender, remove half of soup, and puree small batches of remaining mixture slowly after it cools. Be aware that hot liquid can react violently, and should not be placed under pressure. Steam can build up and blow the top off and burn you! Please be careful and patient. Incorporate the two mixtures after pureeing and enjoy!
Keep this soup in the refrigerator for up to a week. The flavors actually intensify and improve after a day or two. Reheat in small batches on the stove top. The soup can easily be frozen for several months. Simply thaw in the refrigerator when ready to use and heat on the stove. You could also heat it, frozen, over low heat in a covered pot for a longer amount of time. This soup is delicious just the way it is, but could also be jazzed up with an autumn flavored sausage --either veggie or the real kind! Crumble sausage in a pan and heat until slightly brown. Add to soup and enjoy!
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