Butternut Squash-Corn Soup
We’ve been craving butternut squash lately so it felt like a good time to get some roasted squash in a tasty broth, surrounded by some friendly companions: Shallots, beans, corn, kale, herbs and more.
Roasting the butternut squash gets it nice and caramelized, perfectly at home with tender shallots, also sweetened and mellowed by roasting. The net result is a wholesome, hearty, aromatic soup that’s long on flavor and perfect for a chilly night or leftovers at lunch. This is great as a side dish or boost it as we did with grains, sauteed veggies and toasted bread. If you don’t have all the ingredients on hand or you don’t like some that I used, feel free to adapt as you really can’t go wrong.
1 large butternut squash, cut* into large cubes, approximately six cups
4 shallots or one small yellow onion
1 tablespoon minced garlic
2 tablespoons olive oil
2 tablespoons tamari, separated
1 teaspoon salt
½ teaspoon fresh ground pepper
2 tablespoons fresh sage, sliced
2 teaspoons dried thyme
8 cups broth (I use water and Better Than Bouillon No Chicken Base)
16-ounces cannellini beans (or preferred beans), drained
1½ cups frozen corn
2 cups curly kale, shredded
Scallions or chives, sliced on top, optional
Preheat your oven to 400 degrees. Brush a baking sheet with olive oil and stick it in your oven to warm up as you prepare your veggies.
Toss together the butternut squash, shallots, garlic, olive oil, one tablespoon tamari, salt and pepper in a large bowl. Take your hot baking sheet out of the oven and spread the veggies across it evenly. Roast for 20 minutes, move things around with a spatula, then roast for another 20 minutes. When you remove the squash from the oven, mix with the sage to wilt it, then add the thyme, more salt and pepper.
In a large pot, add the broth, beans, remaining tablespoon of tamari, frozen corn and roasted veggies. Cook together at a simmer for about 18 minutes. Add the shredded kale and cook for another few minutes. Season to taste, sprinkle with scallions if you like, and serve.
* My favorite way to cut butternut squash is to cut off the ends, cut down the middle, scoop out the seeds and pulp, peel, then slice or dice.
We’ve been craving butternut squash lately so it felt like a good time to get some roasted squash in a tasty broth, surrounded by some friendly companions: Shallots, beans, corn, kale, herbs and more.
Roasting the butternut squash gets it nice and caramelized, perfectly at home with tender shallots, also sweetened and mellowed by roasting. The net result is a wholesome, hearty, aromatic soup that’s long on flavor and perfect for a chilly night or leftovers at lunch. This is great as a side dish or boost it as we did with grains, sauteed veggies and toasted bread. If you don’t have all the ingredients on hand or you don’t like some that I used, feel free to adapt as you really can’t go wrong.
1 large butternut squash, cut* into large cubes, approximately six cups
4 shallots or one small yellow onion
1 tablespoon minced garlic
2 tablespoons olive oil
2 tablespoons tamari, separated
1 teaspoon salt
½ teaspoon fresh ground pepper
2 tablespoons fresh sage, sliced
2 teaspoons dried thyme
8 cups broth (I use water and Better Than Bouillon No Chicken Base)
16-ounces cannellini beans (or preferred beans), drained
1½ cups frozen corn
2 cups curly kale, shredded
Scallions or chives, sliced on top, optional
Preheat your oven to 400 degrees. Brush a baking sheet with olive oil and stick it in your oven to warm up as you prepare your veggies.
Toss together the butternut squash, shallots, garlic, olive oil, one tablespoon tamari, salt and pepper in a large bowl. Take your hot baking sheet out of the oven and spread the veggies across it evenly. Roast for 20 minutes, move things around with a spatula, then roast for another 20 minutes. When you remove the squash from the oven, mix with the sage to wilt it, then add the thyme, more salt and pepper.
In a large pot, add the broth, beans, remaining tablespoon of tamari, frozen corn and roasted veggies. Cook together at a simmer for about 18 minutes. Add the shredded kale and cook for another few minutes. Season to taste, sprinkle with scallions if you like, and serve.
* My favorite way to cut butternut squash is to cut off the ends, cut down the middle, scoop out the seeds and pulp, peel, then slice or dice.
Vegan, Soup, Winter,Butternut Squash, Corn, Savory, Sweet, Cannellini Beans