Hearty Butternut Squash, Chard & White Bean Soup
Indulge in this comforting and nutritious Hearty Butternut Squash, Chard & White Bean Soup, a delightful blend that warms your soul! Packed with fiber-rich white beans and vibrant swiss chard, this soup is not only delicious but also loaded with essential vitamins and minerals. The natural sweetness of butternut squash melds perfectly with fresh herbs and wholesome ingredients, making it an ideal dish for chilly winter nights. Perfect for meal prep, this recipe caters to both vegans and omnivores alike, ensuring everyone can enjoy a bowl of healthful goodness.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
olive oil
1 tablespoon (none)
onion
1 large (chopped)
carrots
3 large (chopped medium)
celery
3 stalks (chopped)
fresh rosemary
1 sprig (whole)
fresh thyme
4 sprigs (whole)
dried white beans
16 ounces (none)
chicken stock
8 cups (none)
pepper
to taste (freshly ground)
fresh rosemary
1 teaspoon (chopped)
butternut squash
2 cups (diced)
garlic cloves
4 (sliced)
salt
to taste (none)
swiss chard leaves
4 cups (chopped)
chicken stock
1-2 cups (for thinning soup)
sour cream
1/2 cup (none)
croutons
1 cup (none)
Instructions
1
In a pressure cooker, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, celery, and carrots, sautéing until softened, about 5-7 minutes. Avoid browning the vegetables.
2
Add the dried white beans, rosemary sprig, thyme sprigs, chicken stock, and freshly ground pepper. Secure the lid and bring the pressure to 15 lbs. Cook for 35 minutes, allowing the beans to soften while still retaining a slight bite.
3
Once the cooking time is complete, perform a quick-release of pressure using the cold water method. Carefully open the lid and stir in the diced butternut squash, sliced garlic, minced fresh rosemary, and salt & pepper to taste.
4
Replace the lid and cook for an additional 10 minutes on high pressure with a natural release. This will ensure the squash becomes tender and the flavors meld beautifully.
5
Before serving, stir in the chopped swiss chard greens. If the soup is too thick, gradually add extra chicken stock until the desired consistency is reached.
6
Taste and adjust the seasoning with additional salt if needed. Serve warm, topped with a dollop of sour cream and a sprinkle of croutons for added crunch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this soup recipe?
The recipe is for Hearty Butternut Squash, Chard & White Bean Soup.
What are the main nutritional benefits of this soup?
This soup is packed with fiber from white beans and loaded with essential vitamins and minerals from vibrant Swiss chard and butternut squash.
Is this soup suitable for vegans?
Yes, this recipe caters to vegans if you substitute chicken stock with vegetable stock and omit the sour cream topping.
Can this soup be made in a pressure cooker?
Yes, the instructions are specifically designed for a pressure cooker using 15 lbs of pressure.
How long do the dried white beans need to cook initially?
The dried white beans should cook for 35 minutes at 15 lbs of pressure.
Do I need to soak the white beans before cooking?
No, the recipe calls for using dried white beans directly in the pressure cooker.
What vegetables are sautéed at the beginning of the recipe?
The chopped onion, celery, and carrots are sautéed first.
How long should I sauté the base vegetables?
Sauté them for about 5-7 minutes until they are softened but not browned.
What pressure release method is used after cooking the beans?
A quick-release method using cold water is used after the first 35 minutes of cooking.
When is the butternut squash added to the soup?
The diced butternut squash is added after the first pressure release, along with sliced garlic and minced rosemary.
How long does the butternut squash cook for?
It cooks for an additional 10 minutes on high pressure.
What type of pressure release is used after the squash is cooked?
A natural release of pressure is used after the second cooking phase.
When should I add the Swiss chard?
The chopped Swiss chard leaves should be stirred in just before serving, after the final pressure release.
What herbs are used in this soup?
The recipe uses fresh rosemary (both sprigs and minced) and fresh thyme sprigs.
How much liquid is required for this soup?
The recipe starts with 8 cups of chicken stock and suggests an additional 1-2 cups if needed to thin the soup.
What are the suggested toppings for serving?
It is recommended to serve the soup warm with a dollop of sour cream and a sprinkle of croutons.
Is this soup good for meal prep?
Yes, this soup is ideal for meal prep and stores well.
What type of oil is used to sauté the vegetables?
One tablespoon of olive oil is used for sautéing.
How much Swiss chard is needed?
The recipe requires 4 cups of chopped Swiss chard leaves.
How many garlic cloves are in the recipe?
The recipe calls for 4 sliced garlic cloves.
Can I adjust the thickness of the soup?
Yes, if the soup is too thick, you can gradually add extra chicken stock until you reach your desired consistency.
What is the total number of ingredients in this recipe?
There are 17 ingredients used in this recipe.
Should the vegetables be browned during the initial sauté?
No, the instructions specify avoiding browning the vegetables; they should only be softened.
What kind of beans are best for this soup?
The recipe specifically calls for dried white beans.
Is this soup considered a comfort food?
Yes, it is described as a comforting and soul-warming dish, perfect for winter nights.
What preparation is needed for the butternut squash?
The butternut squash should be diced into small pieces (about 2 cups total).
How is the soup seasoned?
It is seasoned with fresh herbs, salt, and freshly ground pepper to taste.
What is the recommended carrot preparation?
The recipe calls for 3 large carrots to be chopped medium.
Does this recipe use fresh or dried thyme?
The recipe specifically calls for 4 sprigs of fresh thyme.
How many onions are needed?
The recipe requires 1 large chopped onion.