How can I make this gluten-free?

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.

How long does the soup last?

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.

What is the best way to add protein to this dish?

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.

Butternut Squash White Bean Soup with Crispy Sage

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

Scale

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

Cook Mode Prevent your screen from going dark

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.