As the leaves turn golden and the air turns crisp, there’s a certain comfort in a warm bowl of soup that can transform any ordinary evening into a cozy retreat. I found myself craving something that would envelop me in nostalgia, so I whipped up a batch of Butternut Squash White Bean Soup with Crispy Sage. This delightful dish balances creamy thickness with chunky texture, inviting you to savor every spoonful.
The magic begins with the fragrant notes of roasted garlic and the herbal crunch of crispy sage, transporting you right into the heart of autumn with each aromatic waft. Best of all, it’s packed with hearty white beans and nutritious squash, making it a filling, vegan, and gluten-free option that both satisfies and nourishes. With an easy step-by-step process, this recipe ensures you can create a warm, wholesome bowl of goodness in no time. Let’s dive into this delightful fall-inspired recipe that promises to be a crowd-pleaser on any table!
Why is Butternut Squash White Bean Soup Unique?
Comforting warmth: This soup’s creamy, chunky texture makes it an ultimate comfort food that soulfully embraces the heart of autumn.
Flavor explosion: The delightful combination of sweet butternut squash and savory roasted garlic complements the rich white beans, while crispy sage offers an aromatic crunch.
Vegan & gluten-free: Crafted to accommodate various dietary preferences, this recipe is a wholesome choice that doesn’t compromise on taste.
Versatile ingredients: Feel free to swap butternut squash for sweet potatoes or alter the beans to your liking, bringing unique flavors to every bowl.
Quick & easy: With straightforward steps, this dish can transform your dinner routine from mundane to magical in no time! Enjoy a heartwarming meal without the fuss!
Butternut Squash White Bean Soup Ingredients
For the Soup
• Butternut Squash – The main ingredient providing sweetness and thickness; substitute with sweet potato if desired.
• Garlic – Adds depth of flavor; roasting enhances its sweetness for a richer taste.
• Onion – Forms the aromatic base for the soup; yellow onion is recommended, but red onion or shallots work well too.
• Sage – Essential for garnishing the soup with crispy sage; use dried sage (2 tsp) in a pinch.
• White Beans – Adds creaminess and protein; can replace with other beans for a different spin.
• Miso Paste – Enhances umami flavor; yellow or white miso is best, but you can use caramelized tomato paste as a substitute.
• Vegetable Broth – The soup’s base; opt for high-quality brands like Better Than Bouillon for the best flavor.
For the Garnish
• Crispy Sage Leaves – Fry these in oil to create a crunchy topping that elevates the dish.
Embrace the essence of fall with this Butternut Squash White Bean Soup with Crispy Sage that not only warms your soul but also nourishes your body with its delightful ingredients!
How to Make Butternut Squash White Bean Soup
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Preheat the oven: Set your oven to 425°F. Take a medium-sized bulb of garlic, slice off the top, drizzle with olive oil, and wrap it in foil. Roast for about 35-40 minutes until it’s sweet and soft.
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Heat oil and sage: In a large pot, heat a couple of tablespoons of your favorite oil over medium heat. Add fresh sage leaves and cook until they turn deep green and crispy. Remove them to drain on a paper towel—it’s the perfect herbaceous crunch for our soup!
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Sauté onions and peppers: In the sage-infused oil, add chopped onions and bell peppers with a pinch of salt. Sauté for 4-5 minutes until softened, then stir in a teaspoon of thyme and coriander to elevate the aroma.
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Add butternut squash: Toss in the cubed butternut squash and sauté for an additional 5 minutes, letting the flavors mingle. Pour in the vegetable broth, partially cover, and let it cook for about 10 minutes until the squash is tender.
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Incorporate beans and garlic: Now, add your white beans and squeeze the roasted garlic into the pot, creating a rich base. Bring the mixture to a boil and then reduce to a simmer for 20 minutes—let those flavors mingle!
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Blend the soup: Carefully blend a cup of the soup with the miso paste until it’s smooth and creamy, then return it to the pot. This step adds a luscious texture while enhancing the umami flavor.
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Serve and garnish: Ladle the soup into bowls and top with the crispy sage leaves and a sprinkle of white pepper. Optional: Serve with crusty bread for a complete, cozy meal.
Exact quantities are listed in the recipe card below.
Butternut Squash White Bean Soup Variations
Feel free to play with this recipe and make it your own, adding flavors that sing to your tastebuds!
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Sweet Potato: Swap the butternut squash for sweet potatoes for an equally sweet and creamy delight.
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Chickpeas: Use chickpeas instead of white beans for a different texture and a protein boost. They add a lovely nuttiness to the mix.
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Mixed Beans: Experiment with a blend of beans like black beans and pinto beans for a colorful, hearty twist that enhances the soup’s complexity.
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Coconut Milk: Stir in coconut milk during cooking for a tropical creaminess that beautifully complements the spices.
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Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to bring some warmth to your soup. The heat pairs wonderfully with the sweetness of the squash.
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Herb Medley: Introduce other herbs like thyme or rosemary to join the sage for a fragrant bouquet that elevates the soup’s aroma and flavor.
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Roasted Veggies: Roast additional seasonal vegetables like carrots and parsnips with the squash for a richer depth of flavor, making each spoonful even more comforting.
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Nutty Toppings: Toast some pumpkin seeds or walnuts as a crunchy topping for added texture and a delicious nutty finish—perfect for elevating your cozy meal!
Expert Tips for Butternut Squash White Bean Soup
• Blending Control: Adjust blending time and broth quantity to customize your soup’s creaminess and avoid a too-thin texture.
• Quick Tenderization: Cover the pot partially while cooking to achieve tender squash more quickly, saving you time without sacrificing flavor.
• Freezing Made Easy: Use souper cubes to freeze smaller portions for later. This method avoids thawing the entire batch, making meal prep a breeze!
• Toppings Galore: Experiment with additional toppings like crispy lentils or pumpkin seeds for added protein and crunch, enhancing your Butternut Squash White Bean Soup experience.
• Flavor Boosters: Don’t shy away from spice! Add curry powder or chili flakes to take your soup to the next level of deliciousness and warmth.
What to Serve with Butternut Squash White Bean Soup with Crispy Sage?
As the fragrant aromas of your soup fill the kitchen, it’s time to think about delightful companions that will complete your cozy meal.
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Toasted Sourdough Bread: Its crusty exterior and soft center create the perfect vessel for scooping up soup, enhancing every warm bite.
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Crispy Kale Chips: These add a light, crunchy texture contrasting beautifully with the creamy soup, making every mouthful more exciting.
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Mixed Green Salad: Dressed with a light vinaigrette, fresh greens offer a refreshing balance to the rich butternut squash flavor, adding brightness to your meal.
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Quinoa Pilaf: This nutty grain dish provides extra heartiness and pairs wonderfully with the smoky notes of roasted garlic and crispy sage.
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Apple Cider: A glass of chilled apple cider captures the essence of fall, with its sweet and tart flavors perfectly complementing the soup.
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Pumpkin Pie: For dessert, serve a slice of creamy pumpkin pie, creating a nostalgic end to your autumn-inspired dinner that echoes the flavors of your soup.
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Herb-Infused Water: Refreshing herb-infused water, perhaps with mint or basil, keeps the meal light and brings a touch of aromatic elegance.
These pairings will uplift your soup experience, ensuring each spoonful and sip is a delightful journey through the comforting flavors of fall.
How to Store and Freeze Butternut Squash White Bean Soup
Fridge: Store your Butternut Squash White Bean Soup in an airtight container for up to 5 days. Allow it to cool completely before sealing to maintain freshness.
Freezer: For longer storage, freeze the soup in portions using souper cubes for up to 3 months. This way, you can enjoy a warm meal anytime without thawing the entire batch.
Reheating: When ready to enjoy, reheat on the stove over medium heat, adding a splash of vegetable broth if necessary to reach your desired consistency. Stir occasionally for even heating.
Airtight Guidance: Make sure to keep the soup tightly sealed to prevent freezer burn and preserve the delicious flavors of the creamy, chunky goodness.
Make Ahead Options
These Butternut Squash White Bean Soup with Crispy Sage is perfect for meal prep enthusiasts! You can chop the butternut squash and garlic, and sauté the onions up to 24 hours in advance; just store them separately in airtight containers in the refrigerator to keep their freshness. Additionally, the soup can be cooked and refrigerated for up to 3 days before serving. When you’re ready to enjoy it, simply reheat the soup gently on the stove. For the freshest crispy sage, cook it just before serving—this ensures it stays crunchy and vibrant. By prepping all the components ahead of time, you’ll have a warm, hearty meal ready in no time!
Butternut Squash White Bean Soup with Crispy Sage Recipe FAQs
What type of butternut squash should I use?
I recommend using a firm, heavy butternut squash with smooth skin. Look for one that feels dense, and avoid any with dark spots or soft blemishes.
How should I store my Butternut Squash White Bean Soup?
Store your soup in an airtight container in the fridge for up to 5 days. Make sure to let it cool completely before sealing to maintain its delicious flavors and freshness!
Can I freeze Butternut Squash White Bean Soup?
Absolutely! To freeze, spoon the soup into souper cubes or freezer-safe containers. It can be kept frozen for up to 3 months. This way, you can thaw and enjoy a cozy bowl on a chilly day without the need to prepare a fresh batch!
What if my soup is too thick?
If you find your soup too thick when reheating, simply add a splash of vegetable broth or water and stir until you reach the desired consistency. This will keep the soup creamy while preventing it from becoming bland.
Are there any dietary considerations for pets or allergies?
If you’re sharing with pets, note that garlic can be harmful to dogs, so it’s best to serve them just the beans and squash without any seasoning. For allergies, always double-check that your vegetable broth and miso paste are free from gluten or any specific allergens you are concerned about.
What can I substitute for white beans?
Feel free to swap white beans with chickpeas or black beans based on personal preference. Adjusting the type of beans can lend new flavors to your Butternut Squash White Bean Soup while still keeping it hearty and delicious!
Ultimate Butternut Squash White Bean Soup with Crispy Sage Delight
Ingredients
Equipment
Method
- Preheat the oven: Set your oven to 425°F. Take a medium-sized bulb of garlic, slice off the top, drizzle with olive oil, and wrap it in foil. Roast for about 35-40 minutes until it's sweet and soft.
- Heat oil and sage: In a large pot, heat a couple of tablespoons of your favorite oil over medium heat. Add fresh sage leaves and cook until they turn deep green and crispy. Remove them to drain on a paper towel.
- Sauté onions and peppers: In the sage-infused oil, add chopped onions and sauté for 4-5 minutes until softened.
- Add butternut squash: Toss in the cubed butternut squash and sauté for an additional 5 minutes. Pour in the vegetable broth, partially cover, and let it cook for about 10 minutes until the squash is tender.
- Incorporate beans and garlic: Now, add your white beans and squeeze the roasted garlic into the pot. Bring the mixture to a boil and then reduce to a simmer for 20 minutes.
- Blend the soup: Carefully blend a cup of the soup with the miso paste until it’s smooth and creamy, then return it to the pot.
- Serve and garnish: Ladle the soup into bowls and top with the crispy sage leaves and a sprinkle of white pepper.