White Bean + Butternut Squash Soup with Coconut Milk
This simple + cozy butternut squash soup is blended with coconut milk and creamy white beans for a boost of fiber and protein. It’s got a silky texture (not too thick!) and is gently spiced so it’s flavourful but family friendly. I love to swirl it with chili crisp or salsa macha for the grown ups!
Equipment
- immersion blender or standard blender
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion diced
- 2 medium carrots diced
- 1.5 - 1.75 pound butternut squash peeled + diced
- 4 cloves garlic minced
- 1 teaspoon coriander
- 1 teaspoon garlic powder
- ½ teaspoon cinnamon
- ½ teaspoon turmeric
- ½ teaspoon salt
- ¼ teaspoon cumin
- 4 cups broth or use 1 tbsp Better Than Bouillon + water
- 1 cup full fat coconut milk
- 1 398mL can soft white beans navy or cannelini
- squeeze lime
Optional, for serving
- chile oil, chili crisp, salsa macha
Instructions
- Heat oil in a soup pot on medium heat. Add onion + carrot + squash, stirring occasionally, until onion translucent and softened and pan starting to brown on bottom, 10-12 minutes.
- Add garlic, salt + spices, and bouillon concentrate, if using, stir constantly for 1 minute.
- Add water/broth, coconut milk, beans, bring to boil on high. Turn heat back down to medium and simmer 15 minutes, or until squash is fork soft.
- Remove from heat, puree with immersion blender until smooth. Serve with chili oil if you like!
If you don't have an immersion blender, you can blend the soup in batches in a high speed blender designed to take a bit of heat. But be very careful as it can be a little dangerous! ALWAYS cover the blender with a towel, and lightly rest your hand against the lid to prevent any spills.