Best 2 Bean Tomato And Butternut Squash Soup Recipes
Welcome to a culinary journey that combines the hearty goodness of beans, the tangy sweetness of tomatoes, and the velvety richness of butternut squash. Our collection of bean, tomato, and butternut squash soup recipes offers a symphony of flavors that will warm your soul and tantalize your taste buds. From classic and comforting to unique and innovative, these recipes cater to a wide range of preferences and dietary needs. Embark on this delectable adventure and discover the perfect soup to satisfy your cravings. Whether you're a seasoned cook or just starting your culinary exploration, these recipes will guide you effortlessly towards a delightful and nutritious meal.
Here are our top 2 tried and tested recipes!
PINTO BEAN, TOMATO AND BUTTERNUT SQUASH SOUP
Categories Soup/Stew Blender Bean Tomato Vegetable Sauté Vegetarian Lunch Legume Butternut Squash Fall Healthy Vegan Simmer Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 6 (first-course) servings
Number Of Ingredients 11
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.
BEAN, TOMATO AND BUTTERNUT SQUASH SOUP
Most of my recipes are variations of other ones I come across that sound interesting to me. More often than not I cannot follow it to the letter and end up tweaking it to my liking. This one came about because I had never had Butternut squash and wanted to try it. I hope that you like as much as I loved creating it.
Provided by Crystal Wilkinson
Categories Other Soups
Time 1h
Number Of Ingredients 10
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.
Tips:
- Use ripe tomatoes. This will give your soup a sweeter, more flavorful taste.
- Roast the butternut squash before adding it to the soup. This will caramelize the squash and give it a nutty flavor.
- Add a bay leaf to the soup while it is simmering. This will add a subtle, earthy flavor.
- Season the soup to taste with salt and pepper. You may also want to add a pinch of cayenne pepper or paprika for a bit of heat.
- Serve the soup hot, garnished with a dollop of sour cream or yogurt and a sprinkle of fresh parsley.
Conclusion:
This bean, tomato, and butternut squash soup is a hearty, flavorful, and nutritious meal that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. So next time you have some extra tomatoes or butternut squash on hand, give this soup a try. You won't be disappointed!
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