Ingredients for 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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How to Make 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
2g
Carbs
17g
