I have been dreaming about this soup for awhile. Light, yet hearty. Creamy and sweet, but not over the top. This is the kind of soup that goes perfectly with these sunny, chilly days we’ve been having in Seattle. And, I don’t want to toot my own horn too much, but this is freakin delicious. You certainly won’t miss the dairy and chicken stock found in other butternut squash versions.
One of my biggest pet peeves is soups that leave you hungry. When I sit down to eat, I want it to mean something. This one delivers. The cannellini beans are the perfect way to add that extra heartiness and depth that typical butternut squash soups lack. I also love the combination of flavors from the squash and carrots. You can serve this with some warm bread, pita chips, of if you’re looking for something different and fun, try it with a side of homemade Jo Jo potatoes.
1 butternut squash
2 onions, diced
5 carrots, sliced
2 Tbsp fresh grated ginger
2 cloves garlic, minced
1 1/2 cups cooked cannellini beans
stock (about 5-6 cups)
1/2 cup fresh orange juice
Salt & pepper to taste
Preheat oven to 425 degrees. Cut butternut squash in half and scoop out the seeds with a spoon. Coat a baking sheet with a little olive oil or nonstick spray and place squash cut side down. Bake in the oven for 20-25 minutes, until squash is tender (but not mushy). Remove from the oven and let cool for about 15 minutes. Then remove the peel from the squash and cut into chunks.
In large pot over medium heat, saute onion, garlic, carrots and ginger in oil for 5 minutes. Add enough stock to cover the carrots and give you a little room (I used about 5 1/2 cups). Add the beans, squash, and orange juice. Bring to boil, reduce heat, cover and let simmer until carrots are soft (about 20 minutes). Add salt and pepper to taste. Turn off heat and puree in a blender (it took about two batches for me to do this in my Vita-Mix).
Garnish with a swirl of olive oil (or chili oil if you have it!) and freshly grated pepper.0