Description
This comforting Butternut Squash White Bean Soup combines roasted garlic, fresh sage, and creamy white beans to create a warm, nourishing meal perfect for chilly days. The soup is gently simmered and blended to achieve a smooth texture, with crispy sage leaves adding a delightful crunch and vibrant flavor.
Ingredients
Scale
Main Ingredients
- 1 medium Butternut Squash, cubed
- 1 head Garlic, roasted
- 1 medium Onion, chopped (yellow recommended)
- 6 leaves Fresh Sage Leaves (for frying)
- 1 can White Beans, drained and rinsed
- 2 tablespoons Miso Paste (yellow or white recommended)
- 4 cups Vegetable Broth (high-quality recommended)
- 6 leaves Sage Leaves, fried crispy (for garnish)
- White Pepper, to taste (for garnish)
- Olive Oil, for drizzling (optional)
- Oil, for frying (such as olive oil or vegetable oil)
Instructions
- Preparation: Preheat your oven to 425°F (220°C). Wrap the garlic cloves in foil and roast them in the oven for 35-40 minutes until soft and caramelized.
- Fry Sage Leaves: In a large pot, heat oil over medium heat. Fry the fresh sage leaves for 2-3 minutes until crispy. Remove and drain on paper towels, reserving the sage-infused oil in the pot.
- Sauté Aromatics: In the same pot with the sage-infused oil, sauté the chopped onion for 4-5 minutes until translucent and fragrant.
- Cook Butternut Squash: Add the cubed butternut squash to the pot and cook for about 5 minutes, stirring occasionally.
- Add Broth and Simmer: Pour in the vegetable broth, partially cover the pot, and cook for 10 minutes until the squash is tender.
- Add Beans and Roasted Garlic: Stir in the drained white beans and squeeze the roasted garlic cloves into the soup. Bring to a boil, then reduce heat and simmer gently for 20 minutes to develop flavors.
- Blend Soup and Miso: Ladle one cup of the soup into a blender, add the miso paste, and blend until smooth. Return the blended mixture to the pot and stir well to combine.
- Serve: Ladle the soup into bowls. Garnish each serving with the crispy fried sage leaves and a sprinkle of white pepper. Optionally, drizzle with olive oil for added richness.
Notes
- Roasting the garlic softens its flavor and adds a subtle sweetness to the soup.
- Frying fresh sage leaves infuses the oil and provides a crunchy garnish that enhances the soup’s aroma.
- Miso paste adds umami depth without overpowering the delicate flavors.
- You can substitute vegetable broth with homemade or low-sodium broth for a healthier option.
- For an extra creamy texture, you can blend more of the soup before serving.
- This soup freezes well – store in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian American
