Description
This comforting Butternut Squash White Bean Soup blends roasted garlic, fresh sage, and miso paste for a warming, hearty meal. Creamy yet light, it combines tender butternut squash with protein-rich white beans in a flavorful vegetable broth, finished with crispy sage leaves for a satisfying texture contrast.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium Butternut Squash, cubed
- 1 head Garlic, roasted
- 1 medium Onion, chopped (yellow recommended)
- 6 leaves Fresh Sage Leaves
- 6 leaves Crispy Sage Leaves (fried)
Legumes and Broth
- 1 can White Beans, drained and rinsed
- 4 cups Vegetable Broth (high-quality recommended)
Condiments and Seasonings
- 2 tablespoons Miso Paste (yellow or white recommended)
- White Pepper, for garnish (to taste)
- Olive Oil (optional, for drizzling)
Instructions
- Preparation: Preheat your oven to 425°F (220°C). Wrap the garlic cloves in foil and place them in the oven to roast for about 35-40 minutes until soft and fragrant.
- Fry Sage Leaves: In a large pot, heat some oil over medium heat and gently fry the fresh sage leaves until crispy, about 2-3 minutes. Remove them with a slotted spoon and drain on paper towels to preserve their crispiness.
- Sauté Aromatics: Using the same pot and sage-infused oil, add the chopped onions and sauté for about 4-5 minutes until they are soft and aromatic. (Note: The original recipe mentions bell peppers here but does not list them in ingredients, so omit or add optional.)
- Cook Butternut Squash: Add the cubed butternut squash to the pot and cook for another 5 minutes, allowing the squash to absorb the flavors.
- Add Broth and Simmer: Pour in the vegetable broth, partially cover the pot, and cook for 10 minutes or until the squash is tender but not falling apart.
- Add Beans and Roasted Garlic: Stir in the rinsed white beans and squeeze the roasted garlic cloves out of their skins into the pot. Bring the soup to a boil, then reduce the heat and let it simmer gently for 20 minutes to allow the flavors to meld.
- Blend with Miso Paste: Ladle out one cup of the soup and blend it with the miso paste until smooth. Return this mixture to the pot and stir well to combine, adding body and umami depth to the soup.
- Serve and Garnish: Ladle the soup into bowls, garnish with the crispy fried sage leaves and a sprinkle of white pepper to taste. Optionally, drizzle with olive oil for added richness and a silky finish.
Notes
- Roasting the garlic adds sweetness and mellows its harshness, enhancing the soup’s overall flavor.
- Using miso paste enriches the soup with umami and a subtle salty depth without overpowering the natural sweetness of the butternut squash.
- Frying sage leaves separately gives a pleasing crispy texture and aromatic garnish.
- If you prefer, you can omit or add bell peppers (not originally listed) for extra color and flavor.
- This soup can be made vegan by ensuring the vegetable broth and miso paste are free from animal products.
