Baked Kabocha Squash & Butter Bean Soup is a creamy and nutrient-packed dish perfect for cozy autumn evenings. The roasted kabocha squash adds a rich, earthy flavor, while the butter beans provide a creamy texture and protein boost. Infused with warm spices like cumin and smoked paprika, this soup is both hearty and comforting. Serve it with crusty bread or a fresh salad for a complete meal. The addition of coconut milk can take this soup to a new level of creaminess. It's vegan, gluten-free, and simple to make, making it a great choice for a wholesome, nourishing dinner.
Baked Kabocha Squash & Butter Bean Soup is a rich, velvety dish that captures the essence of fall. Roasting the kabocha squash brings out its natural sweetness, while butter beans add a creamy texture and boost the protein content. The soup is flavored with cumin and smoked paprika, giving it a warm, earthy taste that’s perfect for cozy evenings. It’s a nutrient-dense, hearty soup that’s easy to make and full of autumnal flavors.
INGREDIENTS
- Kabocha squash: 4 cups, roasted
- Olive oil: 2 tbsp
- Onion: 1 medium (1 cup), chopped
- Garlic cloves: 2, minced
- Vegetable broth: 4 cups
- Butter beans: 2 cups, cooked
- Ground cumin: 1 tsp
- Smoked paprika: 1 tsp
- Salt and pepper: to taste
INSTRUCTIONS
- Step 1:
- Preheat the oven to 400°F (200°C). Cut the kabocha squash in half, scoop out the seeds, brush with olive oil, and roast for 40 minutes, or until tender.
- Step 2:
- In a large pot, heat 2 tbsp olive oil over medium heat. Sauté the chopped onion for about 5 minutes until soft, then add the garlic and cook for an additional minute.
- Step 3:
- Add the roasted squash, butter beans, vegetable broth, cumin, smoked paprika, salt, and pepper to the pot.
- Step 4:
- Bring the soup to a boil, then reduce the heat and simmer for 15 minutes.
- Step 5:
- Use an immersion blender to blend the soup until smooth. If it’s too thick, add more vegetable broth to adjust the consistency.
- Step 6:
- Serve warm, garnished with fresh herbs or a drizzle of olive oil.
Serving and Storage Tips
- Add a touch of coconut milk for a creamier texture.
- Serve the soup with crusty bread for a more filling meal.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
Helpful Notes
- Make sure to roast the kabocha squash for a rich, sweet flavor.
- Use canned butter beans for convenience, or cook dried beans ahead of time.
Tips from Well-Known Chefs
- Chef's Tip: Add a pinch of chili flakes to the soup for a slight kick of heat.
FAQs
Can I use a different type of squash?
Yes, you can substitute kabocha squash with butternut or acorn squash if preferred.
How can I make this soup creamier?
Stir in coconut milk or cream just before blending for an extra creamy texture.
Can I freeze this soup?
Yes, this soup freezes well. Store it in an airtight container for up to 3 months.
Summary
This Baked Kabocha Squash & Butter Bean Soup is the ultimate cozy fall comfort food. The roasted kabocha squash brings an earthy sweetness to the dish, while butter beans add creaminess and protein. The combination of cumin and smoked paprika creates a warm, savory flavor that pairs beautifully with the richness of the squash. This soup is not only delicious but also packed with nutrients, making it a perfect choice for a healthy, hearty meal. For added indulgence, stir in some coconut milk for extra creaminess, and serve it with crusty bread or a drizzle of olive oil on top. Simple to make and full of flavor, this soup is a must-try for chilly autumn nights!