Butternut Squash White Bean Soup with Crispy Sage
This Butternut Squash White Bean Soup is the perfect combination of textures and savory flavor. Topped with crispy sage for an extra infusion of fall flavor.
Why You’ll Love Butternut Squash White Bean Soup
- A cozy soup with the best texture. For me the best textured soups are the ones that have both creaminess and chunkiness to them. This gives you the best of both worlds and also makes the soup more satisfying and filling.
- Great to make ahead and freeze. Make a large batch of soup that you can freeze and enjoy for later.
- Packed with fiber. The beans and squash help to make this soup a significant source of fiber.
Key Ingredients and Substitutions
- Butternut Squash: If not a fan of squash, try this with sweet potato.
- Garlic: Choose a medium sized bulb of garlic for this soup.
- Onion: I used yellow onion, but feel free to use red onion or shallots if desired.
- Sage: Fresh sage is preferred especially for the crispy sage to top the soup with. If you only have dry sage, add about 2 tsp when adding the other spices.
- Beans: I used white beans, but feel free to use different beans you prefer. While I know it is an extra step, making a fresh batch of white beans will also make this soup extra good.
- Miso Paste: I recommend yellow or white miso paste for this. If you can’t find or have miso, you can also use tomato paste. If using tomato paste, add it after sauteing the onions. Make sure to caramelize it in the oil in the pan for a few 3 minutes before adding the spices and squash then continue with the rest of the recipe as written.
- Broth: I recommend using a good quality vegetable broth for your soup base. Good quality brands I love include Better Than Bouillon (I use the concentrate to make my own broth for soups) or I’ll use bouillon cubes from Edward & Sons.
How to Make Butternut Squash White Bean Soup with Crispy Sage
Preheat the oven to 425F. Cut 1/4 inch off the top of the garlic bulb and place on a sheet of foil. Drizzle the exposed garlic cloves with some oil and a pinch of salt. Wrap the bulb with the foil and place in the oven for 35-40 minutes or until the garlic has softened.
Place a large dutch oven or pot over medium low heat then add the oil and allow to heat up. Once hot, add the sage and spread out over the bottom of the pan, allowing them to cook in the oil for 1 to 2 minutes. The sage should deepen in color, but not turn brown or burn. Remove from the pan and place the leaves on a paper towel lined plate to drain.
To the sage infused oil add the onions and pepper with a pinch of salt. Saute for 4-5 minutes or until the onions have softened. Stir in the thyme and coriander to combine then add in the cubed squash along with another pinch of salt.
Saute the mixture for about 5 minutes. Add 1-2 tbsp of the vegetable broth then partially cover the pan with a lid and allow to cook undisturbed for about 5 minutes. Remove the lid and stir well then place the lid back on for 5 minutes or until the cubes have softened.
Add the beans and broth, then squeeze out the garlic from the bulb and add to the pot before giving everything a good stir. Bring the mixture to a boil, then reduce the heat to a low simmer and cook for 20 minutes, stirring occasionally.
Transfer 1 cup of the cooked soup with the vegetables and beans to a blender cup and add the miso paste. Blend together until completely smooth then pour it back into the pot.
Remove the soup from heat and stir well to combine. Divide the soup between bowls, top with some crispy sage and a pinch of white pepper. Serve with crusty bread and enjoy.
Expert Tips
- Control the creaminess. If you want a little less creaminess, blend a little less of the soup or add more broth based on your preference.
- To get the squash to soften make sure to partially cover the pan with a lid as it cooks. This will help get the squash tender faster.
- For the toasted bread, I just sliced a piece of bread then add it to a pan over medium heat with a little olive oil drizzled on both sides. I’ll sear the bread in the pan for at least 4-5 minutes or until it’s golden on the bottom before flipping and repeating on the opposite side. For extra flavor, rub a clove of garlic cut in half over the warm toasted bread.
Frequently Asked Questions
The soup itself is gluten-free as long as you don’t serve it with bread. You can always serve with gluten-free bread or serve with gluten-free crackers. The soup is also fine on it’s own as it is balanced with protein, carbs and fat.
Once appropriately cooled, place the soup in an airtight storage container in the fridge for up to 5 days. If you plan to store in the freezer, I recommend freezing in smaller portions as this will allow you the ability to just enjoy the portion you wish without having to thaw out the entire batch of soup (I love using the souper cubes to do this). Store in the freezer for up to 3 months.
Serve the soup topped or served with a side of extra baked tofu or seitan. You can also sprinkle some crispy lentils on top for a boost of protein as well.
Other Things to Serve Your Soup With
- Crackers or Toasted Pita Bread
- A side salad
- The Sweet Potato Flatbreads from my cookbook Peaceful Kitchen
- Over your favorite grains like rice or quinoa
More Plant Based Soups to Try
- Pesto Broccoli Orzo Soup
- Gnocchi Tomato Soup
- Honeynut Squash Red Lentil Soup
- Charred Cauliflower Sweet Potato Soup
- Mushroom Wild Rice Soup
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
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Butternut Squash White Bean Soup with Crispy Sage
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
Description
This Butternut Squash White Bean Soup is the perfect combination of textures and savory flavor. Topped with crispy sage for an extra infusion of fall flavor.
Ingredients
- 1 bulb of garlic
- 2 tbsp olive oil plus more for roasting
- 15 sage leaves
- 1 medium yellow onion, diced
- 1 chili pepper, thinly sliced (optional)
- 1/2 tbsp fresh thyme
- 1 tsp ground coriander
- 2 lb butternut squash, peeled and cut into 1-inch cubes
- 1, 15 oz can of cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 tbsp yellow miso paste
- Kosher salt as needed
- White pepper to taste (optional)
For serving: Toasted Sourdough or Whole Wheat Bread
Instructions
- Preheat the oven to 425F. Cut 1/4 inch off the top of the garlic bulb and place on a sheet of foil. Drizzle the exposed garlic cloves with some oil and a pinch of salt. Wrap the bulb with the foil and place in the oven for 35-40 minutes or until the garlic has softened.
- Place a large dutch oven or pot over medium low heat then add the oil and allow to heat up. Once hot, add the sage and spread out over the bottom of the pan, allowing them to cook in the oil for 1 to 2 minutes. The sage should deepen in color, but not turn brown or burn. Remove from the pan and place the leaves on a paper towel lined plate to drain.
- To the sage infused oil add the onions and pepper with a pinch of salt. Saute for 4-5 minutes or until the onions have softened. Stir in the thyme and coriander to combine then add in the cubed squash along with another pinch of salt.
- Saute the mixture for about 5 minutes. Add 1-2 tbsp of the vegetable broth then partially cover the pan with a lid and allow to cook undisturbed for about 5 minutes. Remove the lid and stir well then place the lid back on for 5 minutes or until the cubes have softened.
- Add the beans and broth, then squeeze out the garlic from the bulb and add to the pot before giving everything a good stir. Bring the mixture to a boil, then reduce the heat to a low simmer and cook for 20 minutes, stirring occasionally.
- Transfer 1 cup of the cooked soup with the vegetables and beans to a blender cup and add the miso paste. Blend together until completely smooth then pour it back into the pot.
- Remove the soup from heat and stir well to combine. Divide the soup between bowls, top with some crispy sage and a pinch of white pepper. Serve with crusty bread and enjoy.
Notes
Control the creaminess. If you want a little less creaminess, blend a little less of the soup or add more broth based on your preference.
To get the squash to soften make sure to partially cover the pan with a lid as it cooks. This will help get the squash tender faster.
For the toasted bread, I just sliced a piece of bread then add it to a pan over medium heat with a little olive oil drizzled on both sides. I’ll sear the bread in the pan for at least 4-5 minutes or until it’s golden on the bottom before flipping and repeating on the opposite side. For extra flavor, rub a clove of garlic cut in half over the warm toasted bread.
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