Pureed White Bean and Winter Squash Soup
Updated Nov. 15, 2022
- Total Time
- About 2 hours 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound white beans (such as navy beans, small white beans, or cannelini), washed, picked over and soaked for 6 hours o overnight in 2 quarts water
- 2tablespoons extra virgin olive oil
- 1medium onion, chopped
- 4garlic cloves, minced
- 2½quarts water
- A bouquet garni made with a bay leaf, a couple of sprigs each thyme and parsley, and 2 sage leaves
- Salt to taste
- 2leeks, white part only, well washed and chopped
- 1pound winter squash, peeled, seeds and membranes removed, and diced
- Freshly ground pepper to taste
- Slivered fresh sage leaves
- Garlic croutons (toast slices country bread or baguette, rub with a cut clove of garlic, and cut the toasted bread into cubes; optional)
- A light drizzle of extra virgin olive oil (optional)
For Garnish
Nutritional analysis per serving (6 servings)
355 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 61 grams carbohydrates; 14 grams dietary fiber; 5 grams sugars; 19 grams protein; 1404 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Drain the beans. Heat 1 tablespoon of the olive oil in a large, heavy soup pot over medium heat and add the onion. Cook gently until tender, about 5 minutes, and add 2 of the garlic cloves and ½ teaspoon salt. Stir together for about 30 seconds, then add the drained beans and the water. Bring to a boil and skim off foam. Add the bouquet garni, reduce the heat, cover and simmer 1 hour.
- Step 2
Meanwhile, heat the remaining olive oil in a wide, heavy skillet over medium heat and add the leeks and ½ teaspoon salt. Cook gently, stirring, until tender, about 3 minutes, and add the remaining garlic and the squash. Cook, stirring, until the garlic is fragrant and the squash is coated with oil and just beginning to soften, about 2 minutes. Remove from the heat and stir into the beans. Add salt to taste and continue to simmer for another 30 minutes to an hour, until the beans and vegetables are thoroughly tender and falling apart. Taste and adjust salt. Remove the bouquet garni.
- Step 3
Using an immersion blender or a food mill fitted with the fine or medium blade, puree the soup. Heat through, taste and adjust salt, and add pepper to taste. Serve, garnishing each bowl with slivered sage leaves, (optional) garlic croutons and an optional drizzle of olive oil.
Private Notes
Comments
Here's a definitely-not-bland idea: Instead of sauteing the squash with leeks, I roasted the squash cubes in the oven after tossing them with smoked paprika, garlic powder, and kosher salt, until the cubes were fork-tender. Added the roasted squash to the cooking beans and cooked until the squash chunks were fully tender. Pureed part of the soup in the food processor, but left parts of it whole, to add texture from the beans and squash. Pretty darn tasty.
I made with a mix of delicata squash and sweet potato, and added a tablespoon of vegetable bouillon to add some depth to the broth before blending. I always add extra garlic, so agree with the person below.
I used half the amount of white beans and a 2.5 pound butternut squash that I roasted with rosemary before adding it to the soup. Also added a bit more garlic and an extra leek. Not too bland at all.
I used 2 lbs. of roasted squash and used 2 c. veggie stock instead of 2 and a half c. of water. I cannot imagine how thin and flavorless this would have been if I had not.
Not worth the effort. Too thin, lacking in flavor. Completely disappointing, even after my best efforts at improving it.
Can use onion instead of leeks
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