Pureed White Bean And Winter Squash Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CREAMY BUTTERNUT SQUASH AND WHITE BEAN SOUP



Creamy Butternut Squash and White Bean Soup image

Butternut squash soup is a wonderful dish for fall, but dealing with the awkwardly shaped squash can be a little intimidating. Look for pre-cut squash in the produce section of your grocery store to save time! Roasting the pre-cut squash brings out a caramelized sweetness that pairs wonderfully with the other ingredients and the white beans add a creamy texture.

Provided by April @ Girl Gone Gourmet

Categories     Dinner

Time 50m

Number Of Ingredients 14

16 ounces cubed butternut squash
1 yellow onion, peeled and quartered
2 tablespoon olive oil, divided
2 small carrots, diced
2 cloves of garlic, chopped
1 (14.5-ounce) can diced tomatoes, plus juices
1 (32-ounce) box vegetable stock
1 (15.5-ounce) can cannellini beans, drained
1/2 tablespoon fresh sage, chopped
Thyme leaves from 3 sprigs
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 tablespoon apple cider vinegar
2 tablespoons heavy cream

Steps:

  • Preheat oven to 425°F.
  • Toss the butternut squash cubes and onion pieces with 1 tablespoon of olive olive. Spread them out evenly on a baking sheet. Roast the vegetables for 20-30 minutes at 425 degrees or until fork tender.
  • About 5 minutes before butternut squash and onion are done, heat the other tablespoon of olive oil over medium heat in a stock pot. Add the diced carrot and let it cooking, stirring occasionally, until the it starts to soften, about 5 minutes or so. Add the garlic, roasted butternut squash, roasted onion, diced tomatoes (plus the juice from the can), and vegetable stock. Give it all a good stir and then add the cannellini beans, sage, and thyme leaves. Bring the soup to a simmer and let it all cook together for 15-20 minutes.
  • Once the soup has simmered, remove it from the heat and puree it using either an immersion blender or stand blender (be sure to let the soup cool before using a stand blender and then reheat for serving). Stir in the apple cider vinegar - don't skip this! The vinegar adds a nice acidic brightness to the soup - and then add the heavy cream.
  • Makes approximately 6 one cup servings.

Nutrition Facts : ServingSize 1/4 of recipe, Calories 346 calories, Sugar 11.3g, Sodium 1050.6mg, Fat 10.5g, SaturatedFat 2g, UnsaturatedFat 6.4g, TransFat 0g, Carbohydrate 54.4g, Fiber 14g, Protein 12.9g, Cholesterol 4.2mg

TUSCAN WHITE BEAN AND BUTTERNUT SQUASH SOUP



Tuscan White Bean and Butternut Squash Soup image

This cozy white bean and butternut squash soup is full of garlic, herbs, flavorful stock, and good-for-you Fall veggies. Gluten free and vegan-friendly.

Provided by Laura Bolton

Categories     Soup

Time 45m

Number Of Ingredients 13

1 Tbsp olive oil
1 small butternut squash, peeled, seeded, and large-diced
1 large yellow or sweet onion, minced
1-2 tsp fresh garlic, minced
1 Tbsp unsalted butter ¹
1/4 tsp dried thyme
1/4 tsp dried rosemary
1/8 tsp dried oregano
1 small lemon, juiced ²
4 cups (32 oz) rich chicken or vegetable stock
kosher salt and freshly-ground black pepper, to taste
1 (15 oz) can cooked cannelini beans, drained but not rinsed
1-1/2 cups baby kale leaves ³

Steps:

  • Heat the olive oil in a heavy-bottomed stock pot over medium heat until shimmering. Add the butternut squash, and cook, turning occasionally, until just beginning to caramelize and soften, about 4-5 minutes. Transfer the butternut squash to a plate.
  • Add the onion to the pot, and cook, stirring occasionally, until soft and translucent, and just beginning to brown.
  • Add the garlic, and cook for another minute or two.
  • Add the butter, and as it melts, stir in the herbs. Let cook for another minute or two until the onions are lightly golden.
  • Add the butternut squash back to the pot, along with the lemon juice and stock, and stir to combine.
  • Cover, and bring the stock just to a boil, then turn the heat down to low, and let simmer uncovered for about 15 minutes. Season with salt and pepper, to taste.
  • Add the white beans and kale leaves, and continue to simmer until warmed through, about 3-5 minutes. If using a more delicate green, such as spinach, add right before serving. Serve warm with crusty bread. Enjoy!!

PUREED WHITE BEAN AND WINTER SQUASH SOUP



Pureed White Bean and Winter Squash Soup image

This savory pale orange potage makes a comforting winter meal. White beans (and beans in general) are one of the best sources of fiber you can find, and they're a great source of protein as well.

Provided by Martha Rose Shulman

Time 2h15m

Yield Serves 6

Number Of Ingredients 13

1 pound white beans (such as navy beans, small white beans, or cannelini), washed, picked over and soaked for 6 hours o overnight in 2 quarts water
2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
2 1/2 quarts water
A bouquet garni made with a bay leaf, a couple of sprigs each thyme and parsley, and 2 sage leaves
Salt to taste
2 leeks, white part only, well washed and chopped
1 pound winter squash, peeled, seeds and membranes removed, and diced
Freshly ground pepper to taste
Slivered fresh sage leaves
Garlic croutons (toast slices country bread or baguette, rub with a cut clove of garlic, and cut the toasted bread into cubes; optional)
A light drizzle of extra virgin olive oil (optional)

Steps:

  • Drain the beans. Heat 1 tablespoon of the olive oil in a large, heavy soup pot over medium heat and add the onion. Cook gently until tender, about 5 minutes, and add 2 of the garlic cloves and 1/2 teaspoon salt. Stir together for about 30 seconds, then add the drained beans and the water. Bring to a boil and skim off foam. Add the bouquet garni, reduce the heat, cover and simmer 1 hour.
  • Meanwhile, heat the remaining olive oil in a wide, heavy skillet over medium heat and add the leeks and 1/2 teaspoon salt. Cook gently, stirring, until tender, about 3 minutes, and add the remaining garlic and the squash. Cook, stirring, until the garlic is fragrant and the squash is coated with oil and just beginning to soften, about 2 minutes. Remove from the heat and stir into the beans. Add salt to taste and continue to simmer for another 30 minutes to an hour, until the beans and vegetables are thoroughly tender and falling apart. Taste and adjust salt. Remove the bouquet garni.
  • Using an immersion blender or a food mill fitted with the fine or medium blade, puree the soup. Heat through, taste and adjust salt, and add pepper to taste. Serve, garnishing each bowl with slivered sage leaves, (optional) garlic croutons and an optional drizzle of olive oil.

Nutrition Facts : @context http, Calories 351, UnsaturatedFat 4 grams, Carbohydrate 60 grams, Fat 5 grams, Fiber 14 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 1400 milligrams, Sugar 5 grams

SUMMER SQUASH & WHITE BEAN SOUP



Summer Squash & White Bean Soup image

I love using summer squash in soups. This dish is hearty as is, but stir in chopped ham for an extra wallop of flavor. Serve it warm or chilled. -Sara Hornbeck, Knoxville, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 11

2 tablespoons butter
2 tablespoons olive oil
2 large sweet onions, chopped (about 4 cups)
2 garlic cloves, minced
4 medium yellow summer squash, cubed (about 6 cups)
1 carton (32 ounces) chicken broth
2 cans (15 ounces each) cannellini beans, rinsed and drained, divided
1/4 cup minced fresh parsley
1 to 2 tablespoons minced fresh tarragon
3/4 teaspoon salt
3/4 cup plain Greek yogurt

Steps:

  • In a 6-qt. stockpot, heat butter and oil over medium heat. Add onions; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer., Add squash and broth; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until squash is tender. Stir in 1 can of beans, parsley, tarragon and salt. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan. Stir in remaining can of beans and heat through. Top each serving with yogurt. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 290 calories, Fat 12g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 1187mg sodium, Carbohydrate 36g carbohydrate (11g sugars, Fiber 8g fiber), Protein 10g protein.

WINTER SQUASH SOUP



Winter Squash Soup image

Provided by Ina Garten

Time 50m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons unsalted butter
1 tablespoon good olive oil
2 cups chopped yellow onions (2 onions)
1 (15 - ounce) can pumpkin puree (not pumpkin pie filling)
1 1/2 pounds butternut squash, peeled and cut in chunks
3 cups homemade chicken stock or canned broth
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup half - and - half
Creme fraiche, grated Gruyere, or croutons (see Note), for serving (optional)

Steps:

  • Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
  • Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.

BUTTERNUT SQUASH AND WHITE BEAN SOUP



Butternut Squash and White Bean Soup image

Categories     Soup/Stew     Bean     Vegetable     Quick & Easy     Parmesan     Butternut Squash     Pumpkin     Fall     Winter     Seed     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 10

1 large garlic clove, minced
2 tablespoons extra-virgin olive oil
1/2 small butternut squash (1 lb), peeled, seeded, and cut into 1/2-inch pieces (2 cups)
1 3/4 cups chicken broth (14 fl oz)
2 cups water
1 (16- to 19-oz) can white beans (preferably cannellini), rinsed and drained
2 canned whole tomatoes, coarsely chopped
1 teaspoon finely chopped fresh sage
1 oz finely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving
1/4 cup hulled green pumpkin seeds (not roasted; optional)

Steps:

  • Cook garlic in 1 tablespoon oil in a 3-quart heavy saucepan over moderate heat, stirring frequently, until golden, about 1 minute. Add squash, broth, water, beans, tomatoes, and sage and simmer, covered, stirring occasionally, until squash is tender, about 20 minutes. Mash some of squash against side of saucepan to thicken soup. Remove from heat and stir in 1/2 cup cheese and salt and pepper to taste.
  • While soup is simmering, cook pumpkin seeds in remaining tablespoon oil in a small skillet over moderately low heat, stirring, until seeds are plump and lightly toasted, 2 to 4 minutes. Season with salt.
  • Serve soup sprinkled with pumpkin seeds and additional cheese.

WHITE BEAN, KALE AND ROASTED VEGETABLE SOUP



White Bean, Kale and Roasted Vegetable Soup image

Categories     Soup/Stew     Bean     Leafy Green     Vegetable     Roast     Vegetarian     High Fiber     Winter     Healthy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 12

Nonstick vegetable oil spray
3 medium carrots, peeled, quartered lengthwise
2 large tomatoes, quartered
1 large onion, cut into 8 wedges
1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2-inch-thick wedges
6 garlic cloves, unpeeled
1 tablespoon olive oil
6 cups (or more) canned vegetable broth
4 cups finely chopped kale
3 large fresh thyme sprigs
1 bay leaf
1 15-ounce can Great Northern beans, drained

Steps:

  • Preheat oven to 400°F. Spray rimmed baking sheet with oil spray. Arrange carrots, tomatoes, onion, squash and garlic on sheet. Drizzle with oil. Sprinkle with salt and pepper. Toss to coat. Bake until vegetables are brown and tender, stirring occasionally, about 45 minutes.
  • Transfer carrots and squash to work surface. Cut into 1/2-inch pieces; set aside. Peel garlic cloves; place in processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot; bring to boil. Reduce heat; simmer uncovered until kale is tender, about 30 minutes.
  • Add beans and reserved carrots and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf. (Can be made 1 day ahead. Cover and chill. Bring to simmer before serving.)

PURéED WHITE BEAN SOUP WITH PISTOU



Puréed White Bean Soup With Pistou image

White beans and pesto or pistou (pesto without the pine nuts) always make a nice marriage. Thin the pistou with a little extra olive oil so that you can drizzle it over the rich-tasting purée.

Provided by Martha Rose Shulman

Categories     one pot, soups and stews, appetizer, main course

Time 2h15m

Yield 6 servings.

Number Of Ingredients 10

1 large onion, chopped
4 garlic cloves, minced
1 pound white beans, soaked for six hours (or overnight) and drained
1 bay leaf
1 sprig of fresh sage
2 1/2 to 3 quarts water, as needed (or 2 1/2 quarts water and up to 2 cups milk as needed)
Salt to taste
Freshly ground pepper
About 1/3 cup pistou
Garlic croutons for garnish (optional)

Steps:

  • Combine the onion, garlic, drained beans, bay leaf, sage and 2 1/2 quarts water in a large, heavy soup pot or Dutch oven and bring to a boil. Add salt to taste, reduce the heat to low, cover and simmer 2 hours, until the beans are very tender and the broth is fragrant. Remove the bay leaf and sage sprig.
  • Using an immersion blender, purée the soup (or you can use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing) until it is very smooth. Return to the pot, heat through, add freshly ground pepper and adjust salt. Thin out as desired with water or milk.
  • Ladle the soup into bowls. Stir the pistou, and if it is very stiff, thin out with a little olive oil so that you can drizzle it into each bowl and it won't just fall in as a clump. Put about 2 teaspoons on each bowl, add a few garlic croutons if desired, and serve. Diners should stir the pistou into the soup for the best flavor.

BUTTERNUT SQUASH AND WHITE BEAN SOUP



Butternut Squash and White Bean Soup image

A nice thick soup in which the many flavours blend together as a result of pureeing. Perfect for a crisp fall, or cold winter day.

Provided by LUv 2 BaKE

Categories     Beans

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1 teaspoon oil
1 cup onion, finely chopped
3/4 teaspoon cinnamon
1/2 teaspoon cumin
1 garlic clove, minced
3 cups butternut squash, peeled &, cubed (about 1 1/2 lbs)
1/8 teaspoon ground pepper
10 1/2 ounces vegetable broth or 10 1/2 ounces chicken broth
1 (14 1/2 ounce) can Mexican-style tomatoes
1 (14 1/2 ounce) can whole tomatoes, chopped
1 (19 ounce) can navy beans, drained

Steps:

  • Heat oil over medium heat; add onion, cinnamon, cumin and garlic, saute for 5 minutes.
  • Add rest of ingredients except the beans, bring to a boil.
  • Cover and reduce heat to medium, simmer 30 minutes stirring occasionally, until squash is tender.
  • Remove from heat and cool slightly, uncovered about 5 minutes.
  • In a blender, blend until smooth.
  • Return pureed soup to the soup pot and stir in the beans.
  • Cook on medium heat about 5-10 minutes, or until heated.
  • 1 serving = 1 1/2 cup.

PURéED WINTER SQUASH SOUP WITH GINGER



Puréed Winter Squash Soup With Ginger image

One of the most comforting dishes you can make with winter squash is a puréed soup. I use rice to thicken this one, but you could also use a potato, or not add additional starch at all, as the squash itself has a lot of body. To enhance the flavor, this one calls for ginger, with a little lime juice and a swirl of yogurt added before serving.

Provided by Martha Rose Shulman

Categories     soups and stews, appetizer, side dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 13

1 tablespoon canola or rice bran oil
1 medium onion, chopped
1 carrot, diced
2 pounds peeled winter squash, like butternut or kabocha
2 garlic cloves, minced
1 tablespoon minced ginger
6 1/2 cups water, chicken stock or vegetable stock
1/3 cup rice
Salt and freshly ground pepper
1/2 teaspoon ginger juice (made by grating a teaspoon of fresh ginger, wrapping in cheesecloth and squeezing the cheesecloth)
Pinch of freshly grated nutmeg
1/2 lime
4 to 6 tablespoons plain yogurt

Steps:

  • Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and carrot. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the winter squash, garlic and minced ginger and cook, stirring, until the mixture smells fragrant, about 1 minute
  • Add the water or stock, the rice and salt to taste and bring to a boil. Reduce the heat, cover and simmer 45 minutes to 1 hour, until the squash is very tender
  • Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender, cover the top with a towel pulled down tight, rather than airtight with the lid. Return to the pot and heat through. Stir in the ginger juice, taste and season with salt and pepper. If desired, thin out with a little more water or stock
  • Ladle the soup into bowls and add a tablespoon of yogurt (more to taste), then slowly swirl the yogurt into the soup with a spoon. Squeeze a few drops of lime juice onto each serving and sprinkle with whisper of nutmeg

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 2 grams, Carbohydrate 32 grams, Fat 3 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 1094 milligrams, Sugar 5 grams

PUREED BUTTERNUT SQUASH SOUP



Pureed Butternut Squash Soup image

For several years, we've been enjoying this velvety, healthy soup at Thanksgiving. Butternut squash isn't the easiest thing to cut into, so I buy mine pre-chopped. -Christen Chalmers, Houston, Texas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 11

1 teaspoon butter
1 teaspoon olive oil
1/4 cup chopped onion
1/4 cup chopped carrot
1 garlic clove, minced
1-1/2 cups cubed peeled butternut squash
1-1/2 cups chicken stock
1/4 teaspoon dried sage leaves
1/4 teaspoon salt
1/8 teaspoon pepper
Pinch crushed red pepper flakes

Steps:

  • In a small saucepan, heat butter and oil over medium heat. Add onion and carrot; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, stock, sage, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Remove from heat; cool slightly. Process in a blender until smooth. Sprinkle servings with pepper flakes.

Nutrition Facts : Calories 126 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 710mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.

MIXED BEAN AND WINTER SQUASH STEW WITH FRESH BASIL



Mixed Bean and Winter Squash Stew with Fresh Basil image

I usually use a combination of white and red or borlotti beans for this stew. The fresh or frozen limas add a pale green, fresh bean to the mix. Soaking the beans is not absolutely necessary, but I find that they cook more evenly and have a more uniform, pillowy texture if I do.

Provided by Martha Rose Shulman

Categories     dinner, one pot, soups and stews, main course

Time 2h30m

Yield Serves 6

Number Of Ingredients 13

1 pound mixed beans, like pintos, borlottis, white beans, red beans and giant limas, soaked for 6 hours or overnight in 2 quarts water
2 tablespoons extra virgin olive oil
1 tablespoon sweet paprika
1 medium onion, chopped
3 large garlic cloves, minced or put through a press
A bouquet garni made with a bay leaf, a Parmesan rind and a couple of sprigs of fresh thyme
1 1/2 pounds winter squash, peeled and cut into cubes
1/2 pound fresh or frozen lima beans
1 pound tomatoes, peeled, seeded and chopped, or 1 14-ounce can, with liquid
Salt
freshly ground pepper to taste
1/4 cup chopped or slivered fresh basil
Freshly grated Parmesan for serving

Steps:

  • Drain the beans through a strainer set over a bowl. Transfer to a large, heavy soup pot or Dutch oven. Measure the liquid in the bowl and add enough water to measure 2 quarts. Add to the beans and bring to a gentle boil over medium heat. Cover, reduce the heat to low and simmer 1 hour. Add salt to taste and the bouquet garni, and continue to simmer until tender but intact, about 30 minutes.
  • Meanwhile, heat the olive oil over medium heat in a large, heavy frying pan and add the onion. Cook, stirring, until the onion is tender, about 5 minutes, and add the paprika. Stir together for about a minute, and add the garlic and a pinch of salt. Cook, stirring, for a minute or two, until the garlic and onions are very fragrant, and stir in the tomatoes. Cook, stirring often, until the tomatoes are cooked down and fragrant, about 5 to 10 minutes. Add a ladleful of broth from the beans and stir to deglaze the bottom of the pan.
  • Stir the onion mixture into the beans. Add salt and pepper to taste. Add the winter squash and lima beans. Cover and simmer for about 30 minutes, until the squash and all the beans are tender. Taste and adjust salt, and add freshly ground pepper. Remove the bouquet garni. Just before serving stir in the fresh basil. Serve in wide soup bowls, passing Parmesan for sprinkling.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 5 grams, Carbohydrate 39 grams, Fat 6 grams, Fiber 9 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 769 milligrams, Sugar 7 grams

More about "pureed white bean and winter squash soup recipes"

WHITE BEAN AND SQUASH SOUP | SPIRITED TABLE®
white-bean-and-squash-soup-spirited-table image
Web Nov 27, 2020 Heat the oil in a soup pot and sauté the garlic and onions for approximately 5 minutes. Add the cubed squash, cooked beans, basil, …
From spiritedtable.com
Author Brenda Langton
See details


BLUE HUBBARD SQUASH AND WHITE BEAN SOUP - A FAMILY …
blue-hubbard-squash-and-white-bean-soup-a-family image
Web Sep 15, 2015 Preheat oven to 425 degrees F. Dice the squash or pumpkin into ¾ inch pieces. Place six cups in a medium bowl and reserve the rest. Top the squash in the bowl with the oil, salt and pepper and …
From afamilyfeast.com
See details


ROASTED KABOCHA SQUASH AND WHITE BEAN SOUP
roasted-kabocha-squash-and-white-bean-soup image
Web Oct 22, 2021 Your new favorite winter squash! Kabocha squash is so delicious with a flavor that combines the taste and texture of sweet potato with butternut squash. Roast kabocha squash and white bean soup is …
From hungerthirstplay.com
See details


HEARTY KALE, SQUASH AND BEAN SOUP RECIPE - NYT …
hearty-kale-squash-and-bean-soup-recipe-nyt image
Web Heat the oven to 400 degrees. Put the squash cubes on a baking sheet, season with salt and pepper, and coat lightly with olive oil. Roast until tender and lightly caramelized, about 20 minutes. Set aside. Step 2. Meanwhile, …
From cooking.nytimes.com
See details


BEAN SOUP WITH WINTER SQUASH - FOOD & WINE
bean-soup-with-winter-squash-food-wine image
Web Dec 23, 2016 1 pound dried emergo, borlotti or pinto beans, picked over and rinsed. 3 quarts plus 1 cup water. 1/2 cup chopped canned Italian tomatoes. 2 garlic cloves, crushed
From foodandwine.com
See details


WHITE BEAN AND BUTTERNUT SQUASH SOUP RECIPE ON …
white-bean-and-butternut-squash-soup-recipe-on image
Web Mar 18, 2011 Ingredients 30 ounces Cannellini Beans (canned) 1 Butternut Squash (halved) 1/4 pound Pancetta (diced) 1 sprig Rosemary (stem removed) 4 cloves Garlic (rough chop) 1 teaspoon Red Pepper Flakes 2 …
From food52.com
See details


RECIPE: WHITE BEAN AND ROASTED SQUASH SOUP WITH PISTOU
recipe-white-bean-and-roasted-squash-soup-with-pistou image
Web Oct 28, 2011 1 butternut squash, about 2 1/2 pounds 4 large cloves garlic, unpeeled grapeseed oil (or other neutral oil) 1 large leek (about 2 1/2 cups chopped) 6 cups flavorful chicken or vegetable broth 4 cups of cooked …
From thekitchn.com
See details


PUREED ITALIAN WHITE BEAN SOUP RECIPE - THE SPRUCE EATS
Web Mar 7, 2022 4 tablespoons olive oil, divided 1 large onion 2 cloves garlic, minced 1 large stalk celery, chopped 1 sprig fresh parsley 1 sprig fresh thyme 1 sprig fresh rosemary 1 …
From thespruceeats.com
See details


ANNABEL LANGBEIN’S SOUP RECIPES: BLACK BEAN & BACON, LAMB
Web 5 hours ago Three tasty soups for winter meals. Annabel Langbein’s soup recipes: black bean & bacon, lamb & white bean minestrone, cauliflower & blue cheese.
From nzherald.co.nz
See details


PUREED WHITE BEAN & SQUASH SOUP | EATS PARK CITY
Web Aug 7, 2019 In heavy soup pot, sauté 4 minced garlic cloves and the diced onion in oil. Cook squash, garlic and oinion in water until flavors meld. Add salt and pepper to taste.
From eatsparkcity.org
See details


WHITE BEAN AND SQUASH SOUP - BRENDA GANTT RECIPES
Web Apr 19, 2023 1 medium onion, chopped 3&1/2 cups peeled and cubed (1-inch) winter squash 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/4 teaspoon dried thyme 4 …
From brendaganttrecipes.com
See details


PUREED WHITE BEAN AND WINTER SQUASH SOUP - THE NEW YORK TIMES
Web Dec 15, 2008 1. Drain the beans. Heat 1 tablespoon of the olive oil in a large, heavy soup pot over medium heat and add the onion. Cook gently until tender, about 5 minutes, and …
From nytimes.com
See details


Related Search