Butternut Squash White Bean Soup with Crispy Sage
Indulge in the warm, comforting embrace of Butternut Squash White Bean Soup with Crispy Sage. This delightful dish combines the rich flavors of roasted butternut squash and creamy white beans, enriched by the aromatic crunch of crispy sage leaves. Perfect for cozy evenings or festive gatherings, this soup is not only delicious but also packed with nutrients, making it an ideal choice for any occasion. Serve it as a starter or a hearty main course alongside crusty bread, and enjoy a wholesome meal that embodies the essence of autumn.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Baking, Sautéing
- Cuisine: American
Ingredients
Scale
- 2 lb butternut squash (peeled and cubed)
- 1 bulb garlic
- 1 medium yellow onion (diced)
- 1 can (15 oz) cannellini beans (drained and rinsed)
- 4 cups vegetable broth
- 15 sage leaves
- Olive oil
- Fresh thyme
- Ground coriander
- Yellow miso paste
Instructions
- Preheat your oven to 425°F. Prepare garlic by trimming the top, drizzling with olive oil, wrapping in foil, and roasting for 35-40 minutes.
- In a large dutch oven, heat olive oil over medium-low heat and fry sage leaves until crispy; set aside on paper towels.
- Sauté diced onions and optional chili pepper in the same pot until softened. Add thyme and coriander followed by cubed butternut squash.
- Cook for about 5 minutes, adding vegetable broth as needed, then partially cover and let steam until squash is tender.
- Incorporate cannellini beans and roasted garlic into the pot; bring to a boil, then simmer for 20 minutes.
- Blend part of the soup with yellow miso paste until smooth; mix back into the pot.
- Serve topped with crispy sage leaves.
Nutrition
- Serving Size: 1 serving
- Calories: 242
- Sugar: 3g
- Sodium: 530mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg