This is such a versatile soup that goes well with so many different seasonings, textures, and/or greens. It just gets better and better each day! While the soup is piping hot, I add a few handfuls of stemmed kale or spinach, stir it in well to wilt the greens, and serve it. If you don’t have white beans you could certainly use black beans or any bean of your choice. Hope you enjoy!
1 – 2 small butternut squash
2 medium yellow onions, sliced thinly or medium dice
1 – 2 leeks, cleaned and cut into half-moons
2 – 4 cloves of garlic, minced
4 carrots, cut into half-moons
2 stalks celery, chopped
½ orange or yellow bell pepper (optional), chopped
1 teaspoon curry powder (optional) or other herbs or spices of choice to season (sometimes I just use salt and pepper and add other seasonings as I heat my bowl of soup)
4 cups vegetable or chicken stock
2 cups of cooked cannellini beans or 1 15-ounce can
sea salt and freshly ground black pepper
olive oil to sauté
- Preheat oven to 375 degrees. Cut squash in half lengthwise and de-seed. Rub cut side with a little olive or coconut oil and roast for 30 – 40 minutes, or until very tender. Set aside to cool.
- In a large soup pot, heat the oil over medium-high heat and add the onions. Cook the onions, stirring frequently for about 5 minutes, then reduce the heat to medium-low and continue to cook until the onions caramelize, about 10 minutes total. If the onions begin to stick, de-glaze with a little of the stock and stir the onions to get any pieces off the bottom.
- Once the onions are caramelized, add the leeks and continue stirring to incorporate. Sauté for a few more minutes, until the leeks start to turn bright green and fragrant.
- Add the curry powder and a few pinches of freshly ground black pepper, if using, and mix together with onions and leeks. Adding the curry now brings out the optimal flavor. Add the garlic and cook for a minute more.
- Add the carrots, celery, and bell peppers, stirring in to mix well. Let this cook for about 5 minutes or so, so that the vegetables will start to sweat and combine flavors. Stir frequently to make sure it doesn’t stick to the bottom.
- Scoop out the squash and mix into the vegetables, then add the stock and stir briefly. Cover and cook for 5 – 10 minutes on a gentle simmer to incorporate all the flavors, making sure the vegetables are tender.
- Add the beans and mix together well. Let the soup cook, covered, for another 5 – 10 minutes, until the soup is hot. You may want to add more stock if you like a thinner soup. I like to keep this particular soup thick, more like a stew.
- Season with sea salt and more pepper to taste. You can serve the soup like this or you can puree it for a silky, creamy texture.