Recipes,  Vegan,  Vegetarian

Easy Butternut Squash, Bean & Sage Soup

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This fall inspired recipe easy to make, delicious, creamy butternut squash, bean & sage soup is packed with veggies and full of flavour. Nothing beats a bowl of warming home-made soup on a cold day to welcome home the family. This classic combination of flavour it’s always a winner, I’m sure everyone will enjoy. This soup is totally vegan. You can turn butternut squash into something special by adding sweet potatoes for delicious taste and beans for texture. In this recipe I use swiss chard as I have plenty in my garden, but you can also replace it with a kale or spinach. You can add cream for vegetarian option or coconut milk if you prefer more creamy version.

 

easy butternut squash bean soup

Butternut Squash, Bean & Sage Soup Recipe Ingredients 

You only need a handful of ingredients to make this butternut squash, bean & sage soup:

  • 1 medium butternut squash, halved lengthways and seeds scraped out
  • 1 sweet potato chopped 
  • 1 onion finely diced
  • 200 g swiss chard 
  • 150 g beans dried or canned
  • 1 l vegetable stock
  • 5 to 10 fresh sage leaves
  • 1 tbsp olive oil or butter
  • 2 garlic cloves
  • 1 tbsp fresh thyme
  • 1 tbsp fennel seeds
  • 1 tsp cumin powder
  • 1 tsp salt & pepper
  • pinch of dried chilli or parsley

 

How to Make Butternut Squash Soup 

If using dry beans

  1. First rinse then place the dry beans in the large bowl. Cover with fresh water and let it soak overnight. Next day rinse again, add clean water and bring to a boil. Cook until beans are tender but firm. Most beans will cook in 45 minutes to 2 hours depending on the variety.

  2. Second heat the oil in the saucepan over medium heat, add the chopped onions, carrots, 1 garlic, thyme, fennel seeds, cumin powder and sauté over a low heat, stirring frequently for 5 minutes until the onions is softened.

  3. Next add the sweet potatoes, butternut squash, swiss chard stalks and cook, stirring frequently for another 5 minutes.

  4. Then stir in the stock, along with beans, salt and pepper. Bring to the boil, then reduce the heat, cover and simmer gently for 15-30 minutes or until the vegetables are tender. Add in the swiss chard leaves and adjust the seasoning to your tase.

  5. If you prefer chunky vegetable soup serve it immediately. But if you like creamy version, allow the butternut squash soup to cool slightly.

  6. Finally, blend! When the soup is smooth, garnish it with sage leaves and garlic slightly roasted on the pan. Enjoy!

I love to serve this soup with lots of crusty bread.