Best 4 Butternut White Bean Ginger Soup Recipes

ROASTED BUTTERNUT SQUASH CREAM SOUP WITH GINGER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Brush cut side of butternut squash with olive oil and place on a baking sheet, cut-side down.
• Bake in the preheated oven until peel is crinkly and butternut squash is soft, about 40 minutes. Scrape flesh into a bowl with a spoon and set aside.
• Melt butter in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Add squash flesh, 2 cups hot broth, and ginger. Season with ginger, curry, cumin, sugar, salt, and pepper. Bring soup to a boil, reduce heat, and simmer until flavors are well combined, about 15 minutes.
• Puree soup with an immersion blender until smooth. Add more hot broth for a thinner soup. Stir in cream and season to taste with sugar, apple cider vinegar, cayenne pepper, and salt.

BUTTERNUT WHITE BEAN GINGER SOUP

Steps:

• In a large soup pot, bring the beans to a boil in 7 cups water. Simmer, covered, 1 ½ hours or until the beans are tender, but not mushy.
• Meanwhile prepare the vegetables. Peel the squash with a vegetable peeler, then seed and dice.
• In a separate pot, cook squash in remaining 3 cups water, covered. Simmer until tender, then drain.
• Puree all the squash in a blender in batches. Add to the cooked white beans.
• In a frying pan, heat the oil and sauté the onion, celery, ginger and garlic, stirring occasionally. When tender and beginning to brown, add to soup pot along with salt, pepper and parsley.
• Simmer 15 minutes uncovered and serve. After it sits it will thicken; thin with a little water.

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.

BUTTERNUT GINGER SOUP

Steps:

• in a 3-quart saucepan, saute the squash, carrots, celery, onion, and ginger in the olive oil until tender.
• Add the vegetable broth and bring to a boil, reduce heat to low, cover and simmer for 40 minute stirring occasionally.
• Puree soup in a blender or food processor. Reheat on stove if necessary.
• Add salt to taste.