Butternut Squash and White Bean Soup (Vegan, GF)
This vegan butternut squash and white bean soup is a healthy and satisfying bowl of high protein comfort food! Healthy, vegetarian, dairy free. Serve with a slice of thick and crusty sourdough bread, curl up by the fireplace, and enjoy!
- 2 tablespoons olive oil plus more for drizzling
- 4 cloves garlic minced
- 1 small onion diced
- 4 carrots diced
- 2 stalks celery chopped
- 1 cup butternut squash diced
- 2 cans white beans drained and rinsed
- 8 cups Vegetable stock
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
In a large soup pot, heat the olive oil over low heat. Add the garlic, onion, carrots, and celery, and saute over low heat for 7 to 8 minutes until Vegetables become translucent.
Add the butternut squash, white beans, Vegetable stock, thyme, and salt. Bring to a boil, then reduce to a simmer, cooking over low heat for 30 minutes.
Remove from heat and taste, adding more salt if needed. For a thicker soup, you can add 2 cups to a blender, puree, and add the puree back into the soup pot.
Right before serving, drizzle a bit of olive oil over the top of the soup. Serve with a thick slice of crusty bread, and enjoy!
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