Bean Tomato Butternut Squash Soup Recette

Warm up with this hearty and flavorful vegetarian soup! Sweet butternut squash, savory beans, and juicy tomatoes combine in a creamy, comforting bowl of deliciousness. Perfect for a chilly evening or a healthy weeknight meal. Easy to make and packed with nutrients!

Préparation 20 min

Cuisson 35 min

Calories 288.5 kcal

Protéines 28g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Bean Tomato Butternut Squash Soup

1 tablespoon olive oil, plus more for garnish
1 medium onion, chopped
2 celery stalks, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 (15 ounce) can cannellini beans (rinsed and drained)
1 (28 ounce) can crushed tomatoes
1 medium butternut squash (about 1 1/2 lbs), peeled, seeded, and cubed
1 teaspoon dried oregano
Not found in recipe
1 tablespoon fresh basil, for garnish
1/2 teaspoon salt, plus more to taste
Freshly ground black pepper, to taste

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Comment préparer Bean Tomato Butternut Squash Soup

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat.
Add 1 medium onion, chopped, and 2 celery stalks, chopped. Sauté until onions are softened and golden, about 7-8 minutes.
Add 2 cloves garlic, minced, and sauté for 1 minute until fragrant.
Stir in 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can cannellini beans (rinsed and drained), 1 medium butternut squash (about 1.5 lbs), peeled, seeded, and cubed, 4 cups vegetable broth, 1 teaspoon dried oregano, and 1/2 teaspoon salt.
Bring the mixture to a boil, then reduce heat to low.
Cover and simmer for 15-20 minutes, or until the butternut squash is very tender.
Carefully transfer about 3 cups of the soup to a blender (or use an immersion blender).
Blend until completely smooth. (If using a regular blender, vent the lid to prevent pressure buildup).
Return the pureed soup to the pot and stir to combine.
Simmer for another 5 minutes to heat through.
Season with salt and freshly ground black pepper to taste.
Ladle the soup into bowls.
Garnish each bowl with 1 tablespoon fresh basil and a swirl of olive oil (optional).

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

26g

Fat

Carbs

17g

Recipe Categories (Choose a category and find related recipes!)

Starters Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Side Dishes Vegetarian Proteins Bean & Lentil Recipes European Italian Mediterranean Healthy Vegetarian Vegan Gluten Free

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Preparation Occasion Soups Stews Fall Vegan Vegetarian Winter Dietary Seasonal

Questions fréquentes

Combien de temps faut-il pour préparer Bean Tomato Butternut Squash Soup ?

Bean Tomato Butternut Squash Soup prend environ 55 minutes du début à la fin — environ 20 minutes de préparation et 35 minutes de cuisson.

Combien de calories contient Bean Tomato Butternut Squash Soup ?

Bean Tomato Butternut Squash Soup contient environ 288.5 calories par portion, avec environ 28 g de protéines, 17 g de glucides et 5 g de lipides.

De quels ingrédients ai-je besoin pour Bean Tomato Butternut Squash Soup ?

Les principaux ingrédients de Bean Tomato Butternut Squash Soup sont Olive Oil, Onions, Celery, Garlic Cloves, Canned Vegetable Broth, Pinto Beans. Consultez la liste complète avec les quantités ci-dessus.