Bean Tomato Butternut Squash Soup Receita

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!

Preparo 20 min

Cozimento 35 min

Calorias 288.5 kcal

Proteína 28g

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para 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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Como fazer 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

Perguntas frequentes

Quanto tempo leva para fazer Bean Tomato Butternut Squash Soup?

Bean Tomato Butternut Squash Soup leva cerca de 55 minutos do início ao fim — aproximadamente 20 minutos de preparo e 35 minutos de cozimento.

Quantas calorias tem Bean Tomato Butternut Squash Soup?

Bean Tomato Butternut Squash Soup tem aproximadamente 288.5 calorias por porção, com cerca de 28 g de proteína, 17 g de carboidratos e 5 g de gordura.

De quais ingredientes preciso para Bean Tomato Butternut Squash Soup?

Os principais ingredientes de Bean Tomato Butternut Squash Soup são Olive Oil, Onions, Celery, Garlic Cloves, Canned Vegetable Broth, Pinto Beans. Veja a lista completa com as medidas acima.