Sunday, January 26, 2014

Butternut Squash & Butter Bean Soup

I turn 29 tomorrow. In honor of my slowing metabolism, I’ve decided to post a recipe for a quick and healthy soup.

I first started eating Butternut Squash when I did Bon Appétit’s Food Lover’s Cleanse in 2011. It wasn’t love at first bite, but once I learned to spice it the right way, I’ve regularly cooked with it.

I’ve started making soups in the oven instead of on the pot. It’s just so much quicker and easier. The veggies retain their flavor and you need minimal oil with this method. Just layer everything in a dish, season, spray, bake, puree, serve. No sautéing onions, stirring, waiting for a simmer or washing large pots. You also end up with free time to make a side or a salad when the veggies are in the oven.

I won’t tag this soup as a vegan recipe for obvious reasons. If you want to make a vegan version however, skip the Feta and add ½ cup of organic veg stock instead of milk.

This recipe serves 2.

3 cups butternut squash – cut into 1 inch pieces
1 can butter beans – drained and rinsed thoroughly
4 large cloves garlic – whole
½ cup fat free milk
2 tbsp Feta cheese – crumbled
1 tsp EVOO
1 tbsp za’atar
1 tsp cayenne pepper powder
1 tsp chili flakes (optional)
Freshly ground black pepper


Pre-heat oven to 400 F.

Place butternut squash and 1/3 of the butter beans in a baking dish. Coat evenly with salt, black pepper, cayenne pepper and za’tar. Drizzle with EVOO.

Wrap garlic cloves in a small piece of aluminum foil. Place in one corner of the baking dish.

Bake for 30 min or until the butternut squash cooks.

Purée the whole thing in a blender, sans the aluminum foil of course. Stir in milk, chili flakes and the remaining butter beans.

Top with Feta.

Enjoy with a side salad or crusty bread or both. 

1 comment :

  1. Soup looks so YUM! Thank you so much for sharing so many vegan-friendly recipes - good for our health and our environment...