Bean Tomato And Butternut Squash Soup Recipes

TOMATO SQUASH SOUP

Steps:

• Preheat the oven to 375 degrees F.
• Place the squash halves cut side up on a baking sheet and brush the insides with 1/2 tablespoon of the olive oil. Sprinkle evenly with 1/4 teaspoon salt, a few turns of black pepper, the cinnamon, paprika, cayenne, and cloves and bake until a fork pokes easily into the center. Begin checking for doneness after 1 hour.
• Meanwhile, in a large pot, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion and remaining 1/2 teaspoon salt. Cook, stirring, until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and thyme and cook for 2 more minutes. Transfer the mixture to a blender or food processor, add the tomatoes with their juices, and blend until very smooth. Return the mixture to the pot.
• Scoop the insides out of the squash and place it in the blender with the vegetable broth and blend until very smooth. Add it to the pot, bring it to a boil over high heat, then reduce to a simmer. Simmer, covered, for 20 minutes, stirring occasionally. Taste and adjust seasonings as desired. Ladle into bowls, drizzle with olive oil, and top with grated Parmesan.

MEXICAN BEAN AND SQUASH SOUP

Steps:

• Heat the olive oil in a deep pot over medium-high heat. Stir in the squash, and cook until it begins to soften, 5 to 7 minutes. Add the onion, celery, and carrots. Cook until the onion is transparent, about 5 minutes. Stir in the garlic, chipotle peppers, basil, parsley, and cumin; cook 2 minutes more. Mix in the tomatoes and chicken broth. Reduce the heat to medium, and simmer until the vegetables are tender, about 30 minutes. Stir in the cannellini beans and the corn; cook just until heated through.
• To serve, ladle the soup into bowls. Squeeze lime juice over each bowl, and top with tortilla chips, a dollop of sour cream, and a sprinkling of Mexican cheese.

CHUNKY BUTTERNUT SQUASH AND TOMATO SOUP

Steps:

• Heat butter and olive oil in a large pot over medium heat. Add onion; cook and stir until tender and translucent, about 5 minutes. Add butternut squash, carrots, celery, and garlic. Stir to combine and cook until slightly tender, about 2 minutes.
• Pour milk and Italian seasoning into the pot with the butternut squash mixture. Stir in cornstarch gradually until combined. Bring to a boil. Mix in diced tomatoes, broth, and tomato sauce. Bring to a boil. Reduce heat to low and simmer until flavors are well combined and squash is softened, about 45 minutes. Season with salt and pepper. Pour soup into bowls and sprinkle basil over each.

CREAMY BUTTERNUT SQUASH AND WHITE BEAN SOUP

Steps:

• Preheat oven to 425°F.
• Toss the butternut squash cubes and onion pieces with 1 tablespoon of olive olive. Spread them out evenly on a baking sheet. Roast the vegetables for 20-30 minutes at 425 degrees or until fork tender.
• About 5 minutes before butternut squash and onion are done, heat the other tablespoon of olive oil over medium heat in a stock pot. Add the diced carrot and let it cooking, stirring occasionally, until the it starts to soften, about 5 minutes or so. Add the garlic, roasted butternut squash, roasted onion, diced tomatoes (plus the juice from the can), and vegetable stock. Give it all a good stir and then add the cannellini beans, sage, and thyme leaves. Bring the soup to a simmer and let it all cook together for 15-20 minutes.
• Once the soup has simmered, remove it from the heat and puree it using either an immersion blender or stand blender (be sure to let the soup cool before using a stand blender and then reheat for serving). Stir in the apple cider vinegar - don't skip this! The vinegar adds a nice acidic brightness to the soup - and then add the heavy cream.
• Makes approximately 6 one cup servings.

TUSCAN WHITE BEAN AND BUTTERNUT SQUASH SOUP

Steps:

• Heat the olive oil in a heavy-bottomed stock pot over medium heat until shimmering. Add the butternut squash, and cook, turning occasionally, until just beginning to caramelize and soften, about 4-5 minutes. Transfer the butternut squash to a plate.
• Add the onion to the pot, and cook, stirring occasionally, until soft and translucent, and just beginning to brown.
• Add the garlic, and cook for another minute or two.
• Add the butter, and as it melts, stir in the herbs. Let cook for another minute or two until the onions are lightly golden.
• Add the butternut squash back to the pot, along with the lemon juice and stock, and stir to combine.
• Cover, and bring the stock just to a boil, then turn the heat down to low, and let simmer uncovered for about 15 minutes. Season with salt and pepper, to taste.
• Add the white beans and kale leaves, and continue to simmer until warmed through, about 3-5 minutes. If using a more delicate green, such as spinach, add right before serving. Serve warm with crusty bread. Enjoy!!

BUTTERNUT SQUASH AND WHITE BEAN SOUP

Steps:

• Cook garlic in 1 tablespoon oil in a 3-quart heavy saucepan over moderate heat, stirring frequently, until golden, about 1 minute. Add squash, broth, water, beans, tomatoes, and sage and simmer, covered, stirring occasionally, until squash is tender, about 20 minutes. Mash some of squash against side of saucepan to thicken soup. Remove from heat and stir in 1/2 cup cheese and salt and pepper to taste.
• While soup is simmering, cook pumpkin seeds in remaining tablespoon oil in a small skillet over moderately low heat, stirring, until seeds are plump and lightly toasted, 2 to 4 minutes. Season with salt.
• Serve soup sprinkled with pumpkin seeds and additional cheese.

BEAN, TOMATO AND BUTTERNUT SQUASH SOUP

Steps:

• 1. In heavy 4 qt saucepan or Dutch oven cook bacon over medium heat until thoroughly cooked. Add onions and celery, cook until onions are golden and tender. Add garlic and cook 1 additional minute.
• 2. Stir in remaining ingredients and heat to boiling. Reduce heat and cover to simmer for 20-25 minutes or until squash is fork tender.
• 3. Remove from heat and let cool. Add soup to blender and blend together. Return soup to another saucepan, cook on medium heat until hot. Season with salt and pepper to taste.
• 4. ***if you're not a fan of pureed soups then you can remove about 3 cups of the soup, blend it and then mix it back in with the remaining soup for a soup that has a bit more texture to it. My family likes it either way.

BEAN, TOMATO, & BUTTERNUT SQUASH SOUP

Steps:

• Heat oil in heavy large pot over medium-high heat.
• Add onions and celery; saute until onions are golden, about 7 minutes.
• Add garlic; stir 1 minute.
• Add broth and next 5 ingredients; bring to boil.
• Reduce heat; cover and simmer until squash is tender, about 15 minutes.
• Transfer 3 cups soup to blender; cool slightly, then pure until smooth.
• Return pure to pot with soup.
• Simmer until heated through, about 5 minutes.
• Season with salt and pepper.
• Ladle soup into bowls.
• Sprinkle each with 1 tablespoons basil and serve.

PINTO BEAN, TOMATO AND BUTTERNUT SQUASH SOUP

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onions and celery; sauté until onions are golden, about 7 minutes. Add garlic; stir 1 minute. Add broth and next 5 ingredients; bring to boil. Reduce heat; cover and simmer until squash is tender, about 15 minutes. Transfer 3 cups soup to blender; cool slightly, then puree until smooth. Return puree to pot with soup. Simmer until heated through, about 5 minutes. Season with salt and pepper.
• Ladle soup into 6 bowls. Sprinkle each with 1 tablespoon basil and serve.