Description
Hearty Kabocha Squash Butter Bean Soup blends creamy Japanese pumpkin with silky beans, creating a soul-warming comfort dish. Rustic Mediterranean flavors mingle in this simple yet luxurious recipe you’ll crave on chilly evenings.
Ingredients
Scale
Main Ingredients:
- 4 cups kabocha squash, roasted
- 2 cups cooked butter beans
- 4 cups vegetable broth
Aromatics and Seasonings:
- 1 medium onion (1 cup), chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Cooking Liquid and Fat:
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400F (200C). Halve the kabocha squash, remove seeds, and coat with olive oil. Position cut-side downward on a baking sheet.
- Roast the squash for 40 minutes until the flesh becomes tender and easily pierced. Allow to cool, then scoop out the soft interior.
- Heat olive oil in a large pot over medium temperature. Sauté the chopped onion until translucent and softened, approximately 5 minutes.
- Introduce minced garlic to the pot and cook for 60 seconds, releasing its aromatic essence.
- Transfer the roasted squash flesh into the pot. Add butter beans, vegetable broth, cumin, and smoked paprika. Season with salt and pepper to enhance the flavor profile.
- Elevate the mixture to a boil, then reduce heat. Simmer for 15 minutes, allowing the ingredients to meld and develop a rich, cohesive taste.
- Utilize an immersion blender to transform the soup into a velvety, smooth consistency. Adjust thickness by incorporating additional vegetable broth if needed.
- Portion the soup into serving bowls. Embellish with fresh herbs or a delicate olive oil drizzle. Serve immediately while warm.
Notes
- Roast squash skin-side down to prevent sticking and ensure even caramelization for deeper flavor profiles.
- Use fresh butter beans or high-quality canned beans for optimal texture and taste, ensuring they’re well-drained and rinsed.
- Adjust spice levels by experimenting with different smoked paprika intensities or adding a pinch of cayenne for extra warmth.
- For a dairy-free, protein-rich version, swap vegetable broth with coconut milk and add toasted pumpkin seeds as a crunchy topping.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 178 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 8 g
- Protein: 7 g
- Cholesterol: 0 mg