Butternut Squash Soup with White Beans
Butternut Squash Soup and White Beans make a very comforting pair in this vegan soup filled with tons of flavor.
Ingredients
- 16 ounces Butternut Squash Cubed
- 1 cup White Beans cooked
- 1 Small Onions sliced
- 2 cloves Garlic
- 1 Tbsp Tomato Paste
- 2 Sprigs Thyme (1/2 tsp dried)
- 1/4 tsp Dried Rosemary
- 2 tbsp Olive Oil
- 1/2 tsp Salt (or to taste)
- 2 Cups Vegan Broth/Water
Instructions
- Add the olive oil to a pot. Heat up for a minute before adding the onion slices. Cook onion slices for a couple of minutes, then add the garlic cloves.
- Allow onions to start becoming translucent before adding the butternut squash cubes. Allow the mix to seat for about 2 minutes to allows butternut squash to develop some color. Then add the tomato paste.
- Keeping cooking the mixture while stirring so that nothing burns. This stage allows the onion slices, butternut squash cubes, and tomato paste caramelize and build depth.
- Add in the white beans followed with the thyme, rosemary and broth/water. Cover the pot and allow it to simmer slowly for about 20 minutes.
- Butternut squash cubes should be tender after simmering. Allow to cool down a bit before blending to desired texture. If you want soup looser, add more water and simmer a bit before serving.