This soup is sure to be a vegetarian’s delight – so heavenly. It’s creamy and full of flavor. The cooking process for this recipe is longer than your typical butternut squash soups. That’s why this soup is a standout- it’s a mashup of a simple mushroom broth with the roasted butternut squash and the creaminess of the cannellini beans. These three stars truly marries well.
The butternut squash is seasoned with extra virgin olive oil, maple syrup, fresh sage, fresh garlic, salt and pepper, then it’s roasted until tender and lightly brown. Dried porcini mushrooms is then used to make the broth for the soup – this is a very intense but beautiful flavor. I used cannellini organic beans from a can [but you can certainly do the dry kind which will require overnight soaking and longer cook time to make sure it’s very soft.]
The soup ingredients are then simmered for about 30 minutes to marry the flavors together. And the final step is pureed until creamy. I added an extra touch of rich flavor by cooking cumin seeds in olive oil until lightly brown – this is added to the pureed soup as the last step.
This soup was an amazing hit – my hubby usually don’t eat butternut squash soup, but when he tasted it, he could not stop eating this incredibly delicious soup.
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Roasted Butternut Squash, Porcini Mushroom Broth & Cannellini Bean Soup
A brilliantly flavored vegetarian soup. Great as a Starter course or as a meal.
FOR THE ROASTED BUTTERNUT SQUASH:
- 6 cups butternut squash chunks (1 medium size butternut squash – peeled, seeds removed and cut into 1 inch chunks)
- 1/4 cup extra virgin olive oil
- 3 tablespoons maple syrup
- 2 tablespoons fresh sage roughly chopped
- 2 tablespoons garlic crushed 6-8 cloves
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper freshly ground
FOR THE PORCINI MUSHROOM BROTH:
- 6 cups water
- 1 ounce dried porcini mushrooms
FOR THE SOUP:
- 2 15 ouncces cans cannellini beans organic – rinsed thoroughly
- 2 cups water
- 1 teaspoon salt
- 1 small sprig fresh rosemary – remove leaves and discard stalk
- The roasted butternut squash
- The porcini mushroom broth
- 1 tablespoon extra virgin olive oil
- 1 teaspoon cumin seeds
FOR THE ROASTED BUTTERNUT SQUASH:
Preheat the oven 425 degrees.
Note: Use the roast setting if your oven has this feature.
Line a sheetpan with parchment paper
Add the butternut squash chunks to the lined sheetpan.
Add the olive oil, maple syrup, sage, garlic, salt and black pepper.
Mix thoroughly to season the squash.
Bake the squash for 20 to 25 minutes until fork tender and lightly browned around the edges.
IN THE MEANTIME, MAKE THE PORCINI MUSHROOM BROTH:
In a medium pot or saucepan, add the water and dried porcini mushrooms.
Bring to a boil over medium heat. Cook for 10 minutes.
Drain the mushroom broth into a 5 quart pot. Discard the mushrooms.
MAKE THE SOUP:
Remove the roasted butternut squash from the oven once it’s done.
Place the pot with the mushroom broth on the stove over medium high heat.
Add 2 cups water, the rosemary leaves, 1/2 to 1 teaspoon salt, the cannellini beans, the roasted squash and all the pan drippings.
Bring to a boil. Reduce heat to low and simmer 30 minutes.
Turn off the stove. Allow to cool 15 to 20 minutes
Note: The cannellini beans should be super soft.
Once the soup has cooled a bit, you’ll need to puree until smooth.
In a blender, add the soup mixture to the blender in 2 to 3 batches. Puree until smooth – up to 1 minute per batch. Pour the pureed soup into a serving pot or large bowl.
OPTIONAL: In a ladle or small fry pan, add the 1 tablespoon olive oil and the 1 teaspoon cumin seeds. Cook over medium low heat until the cumin is fragrant and lightly brown. Slowly add the hot oil cumin mixture to the soup and stir to combine.
Serve soup as a starter course or as a main course.
Enjoy and Happy Cooking.