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Looking for a cozy and wholesome dinner option? Discover our Butternut Squash Soup, a vegan delight that’s both comforting and easy to prepare. This soup is not only delicious but also packed with nutrients, making it an ideal choice for a nourishing meal. Each serving is filled with the goodness of butternut squash, known for its high fiber and vitamin content.
The recipe features a blend of butternut squash and butter beans, creating a creamy texture without any dairy. Red onions and a hint of red Thai curry paste add a depth of subtle and inviting flavor. This soup is garnished with crispy butter beans, adding a delightful contrast in texture.
What sets this soup apart is its simplicity and versatility. It’s perfect for batch cooking and can easily be stored in the fridge, ensuring a delicious and wholesome meal ready any day of the week. So, indulge in the warmth and comfort of our Butternut Squash Soup and enjoy a meal that’s as satisfying as it is healthy!
Why This Recipe Works
- Simple Ingredients: Uses readily available and minimum ingredients for a fuss-free experience.
- Rich in Flavor: The combination of butternut squash and Thai curry paste creates a unique taste.
- Highly Nutritious: Packed with vitamins and fiber for a wholesome meal.
- Perfect Texture: Blending ensures a smooth and creamy consistency.
- Adaptable: Easy to modify for various dietary preferences.
Step-By-Step Instructions
Start by preheating your oven. Prepare the butternut squash and red onions for roasting. Bake the squash and onion-butter bean mixture until tender and crispy, respectively. Blend the roasted ingredients with vegetable broth for a smooth soup. Cook the Thai curry paste in a large soup pot, then stir in the blended mixture for a fragrant soup. Serve the soup with crispy butter beans for added texture.
Ingredient Notes
- Butternut Squash: A fall favorite, rich in Vitamin A and fiber. Substitute with pumpkin if needed.
- Butter Beans: Adds creaminess and protein. It can be replaced with cannellini beans.
- Red Onions: For a hint of sweetness. Shallots are a great alternative.
- Red Thai Curry Paste: Provides a spicy kick; adjust quantity to taste.
FAQ
- Is this recipe gluten-free? Yes, it’s naturally gluten-free.
- Are there alternatives to butter beans? Cannellini beans or chickpeas are great substitutes.
- Can I make this soup in advance? Absolutely. It keeps well in the fridge for up to 5 days; just keep the croutons separate. The soup itself can also be frozen for up to 2 months.
- Is this recipe kid-friendly? Yes, it’s mild and creamy, perfect for children.
Variations and Tips
- Add Heat: Include chili flakes, cayenne pepper, or more curry paste for an extra kick.
- Spice it up: Swap the curry paste for your favorite spices; some nutmeg, cumin, or ras el hanout goes very nicely with butternut squash.
- Roast Extra Veggies: Toss in carrots, garlic cloves, zucchini, or sweet potatoes for more depth.
- Garnish Generously: Top with pumpkin seeds, fresh herbs, or a dollop of cashew cream. Sage can also be mixed with olive oil and crisped in the oven to make a delightful topping.
- Storage Tip: Keeps well in the fridge in an airtight container for up to 5 days.
- Freezing: Freeze in portions for a quick meal.
- Reheating: Gently reheat on the stove or in the microwave.
Why You’ll Love This Butternut Squash Soup
- Wholesome
- Comforting
- Flavorful
- Easy
- Nutrient-Rich
Butternut Squash Soup
A nourishing and tasty butternut squash soup with crispy butter bean croutons, perfect for a comforting meal. Made with squash, butter beans, and a hint of Thai red curry.
Ingredients
- 1 butternut squash
- 3 cups (564 g) cooked butter beans
- 2 red onions, peeled and cut in half
- 2 tsp (9.86 ml) olive oil
- ¼ tsp (1.5 g) sea salt flakes
- ¼ tsp (1.23 g) freshly cracked black pepper
- 2 cups (473.18 ml) vegetable stock (low sodium)
- 1 tbsp (15 g) red Thai curry paste
Instructions
- Preheat the oven to 400 °F.
- Chop the butternut squash in half length-way and remove the seeds using a spoon. Line a large baking tray with baking paper and place the butternut squash face down. Bake for 40 minutes.
- Line a medium baking tray with baking paper, place the onions face down on it. Add 2 cups of the butter beans, with the olive oil, salt and pepper, and massage to coat. Bake for 20 minutes, or until the beans get crispy.
- Scoop out the flesh of the butternut squash, and transfer to a large blender, along with the onions, vegetable stock, and the 1 remaining cup of butter beans. Blend until smooth.
- In a large pot on medium heat, cook the red Thai curry paste for 1 minute, until fragrant. Transfer the blended soup, and mix well. Allow to simmer for 5 minutes.
- Serve into a bowl, and top with the crispy butter beans, enjoy!
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