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Butternut White Bean Soup
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This rich and creamy soup is a must soup for the winter! It's a very versatile recipe and you can add parsnip, celeriac, sweet potato, or another root vegetable to change the flavor as you'd like.
Servings
8-10 people
Servings
8-10 people
Butternut White Bean Soup
Print Recipe
This rich and creamy soup is a must soup for the winter! It's a very versatile recipe and you can add parsnip, celeriac, sweet potato, or another root vegetable to change the flavor as you'd like.
Servings
8-10 people
Servings
8-10 people
Ingredients
Servings: people
Instructions
  1. Roast squash and root vegetable at 400 F until soft and blendable (about 40 minutes). * If you'd like, roast squash seeds separately with salt and save for a soup topping!
  2. Saute onion, garlic, and ginger with oil and salt.
  3. Puree all cooked vegetables with coconut milk until smooth (Food processor or strong blender works best).
  4. Season to taste with salt and paprika/chili powder and add additional water or milk to thin if desired.
  5. Return soup to stovetop and stir in beans. Cook until beans are warm and soup is desired consistency.
  6. Suggested soup toppings: -Roasted squash seeds -Toasted sunflower seeds or pepitas -Toasted, shredded coconut -Dried or fresh herbs -Croutons
Recipe Notes

Served as a sample in the Distribution Center on January 26, 2018!

Recipe from Farmer Judy

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