Roasted Butternut Squash, Porcini Mushroom Broth & Cannellini Bean Soup

Roasted Butternut Squash, Porcini Mushroom Broth & Cannellini Bean Soup

A brilliantly flavored vegetarian soup. Great as a Starter course or as a meal.

5 from 1 vote

Course: Appetizer, Dinner, Entree, Lunch, Main Course, Starter

Cuisine: American

Keyword: Best Vegetable Soup, Cannellini Bean Soup, Porcini Mushroom Broth, Roasted Butternut Squash Soup, Vegan Cuisine, Vegetable Soup Cuisine, Vegetarian Cuisine, Vegetarian Soup Recipe

Prep Time: 10

Cook Time: 1

Resting and Blending Time:: 20

Servings: People

Calories: 159.89kcal

Author: Yasmin Jackson

Equipment

Sheetpan lined with Parchment Paper
Blender
Medium size Pot for the broth
5 Quart pot to simmer the soup ingredients

Ingredients

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

OPTIONAL INGREDIENTS:

1 tablespoon extra virgin olive oil
1 teaspoon cumin seeds

Instructions

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.

Nutrition