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Butternut and white bean soup recipe

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Ingredients

Adjust Servings:
4 tbsp Olive Oil
4 Garlic cloves, minced
1 small Yellow Onion , diced, about 5oz (150 g) in total
4 sprigs fresh Rosemary , chopped
1 tsp Salt
3 cups Water
11⁄3 lb (600 g) diced Butternut Squash (about 1⁄2 small squash)
1 small Sweet Potato , diced, about 101⁄2 oz (300 g) in total
14.5 oz (425 g) can Cannellini Beans , drained and rinsed
To Serve
1 cup whole-milk Ricotta
8 tbsp raw Pumpkin Seeds

Nutritional information

1
Serving Size
21 g
Protein
54 g
Carbohydrates
12 g
Fiber
14 g
Sugar
31 g
Fat
579
Calories

Butternut and white bean soup recipe

  • 25 minutes
  • Serves 4
  • Medium

Ingredients

  • To Serve

Directions

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This velvety butternut and sweet potato soup is studded with creamy white beans and topped with ricotta.

Steps

1
Done

In a large pot, heat 2 tbsp olive oil over medium-high heat. Add the garlic, onion, rosemary, and salt. Sauté for 2 to 3 minutes, or until onion is translucent.

2
Done

Add the butternut squash, sweet potato, and water. Bring to a boil, then reduce the heat and simmer for 10 minutes.

3
Done

Using a ladle or measuring cup, carefully transfer the soup to a large blender and blend until smooth. For a thinner consistency, add more water. Work in batches if necessary.

4
Done

To assemble the meals, divide the beans evenly among 4 containers, then ladle the puréed soup over top. Before eating, top each serving with 1⁄4 cup ricotta and 2 tbsp pumpkin seeds.

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