Savory Butternut Squash, Broccoli Rabe, and White Bean Soup
Warm up with this hearty and nutritious Savory Butternut Squash, Broccoli Rabe, and White Bean Soup. Perfect for any season, this delectable dish combines the sweetness of roasted butternut squash with the slightly bitter notes of broccoli rabe and the creamy texture of white beans. Rich in flavors and brimming with essential nutrients, this soup is a delightful way to nourish your body and soul. Serve it as a comforting starter or as a light main dish to impress your family and friends. Enjoy with crusty bread for a complete meal!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Butternut squash
2 cups (cubed, peeled (3/4-inch))
Cooking spray
as needed (for coating the pan)
Olive oil
1 tablespoon (divided)
Broccoli rabe (rapini)
8 ounces (trimmed and cut into thirds)
Onion
1/2 cup (finely chopped)
Garlic
1 clove (minced)
Chicken broth
4 1/2 cups (low sodium preferred)
Cannellini beans
1 (16-ounce) can (rinsed and drained)
Salt
1/4 teaspoon (to taste)
Instructions
1
Preheat your oven to 450°F (230°C).
2
On a jelly roll pan, arrange the cubed butternut squash in a single layer and coat it with cooking spray. Drizzle 1 1/2 teaspoons of olive oil over the squash and toss well to ensure even coverage.
3
Roast the butternut squash in the preheated oven for about 25 minutes, or until it is tender and lightly browned. Once roasted, set it aside.
4
While the squash is roasting, prepare the broccoli rabe. Cut it into thirds and blanch in boiling water for 5 minutes. After blanching, drain and set aside to retain its vibrant color and nutrients.
5
In a large saucepan, heat the remaining 1 1/2 teaspoons of olive oil over medium heat. Add the finely chopped onion and minced garlic, cooking for approximately 5 minutes while stirring frequently until the onion is translucent and fragrant.
6
Add the roasted squash, chicken broth, and drained cannellini beans to the saucepan. Bring the mixture to a simmer and cook for about 10 minutes, allowing the flavors to meld together.
7
Using a blender or food processor, carefully puree 1 1/2 cups of the soup mixture until smooth. Return the pureed soup to the saucepan, mixing it with the remaining chunky vegetables.
8
Stir in the blanched broccoli rabe and add salt to taste. Cook for an additional 5 minutes until the soup is heated through. Serve hot and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Butternut Squash, Broccoli Rabe, and White Bean Soup?
It is a hearty and nutritious soup that combines the sweetness of roasted butternut squash with the slightly bitter notes of broccoli rabe and the creamy texture of white beans.
What are the primary ingredients needed for this soup?
The main ingredients include 2 cups of cubed butternut squash, 8 ounces of broccoli rabe, 1 can of cannellini beans, chicken broth, onion, garlic, and olive oil.
How should I prepare the butternut squash for roasting?
The squash should be peeled and cut into 3/4-inch cubes. Arrange them in a single layer on a jelly roll pan, coat with cooking spray, and drizzle with 1.5 teaspoons of olive oil.
What oven temperature is required for roasting the squash?
Preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius) to roast the butternut squash.
How long does it take to roast the butternut squash?
The squash should roast for approximately 25 minutes, or until it is tender and lightly browned.
How do I prepare the broccoli rabe for the soup?
Trim the broccoli rabe and cut it into thirds. Blanch it in boiling water for 5 minutes, then drain it to retain its color and nutrients.
Can I use vegetable broth instead of chicken broth?
Yes, while the recipe calls for chicken broth, you can substitute it with vegetable broth to make the dish fully vegetarian.
What type of beans are used in this recipe?
The recipe uses one 16-ounce can of cannellini beans, which should be rinsed and drained before use.
How is the soup base prepared?
Heat olive oil in a large saucepan, sauté finely chopped onion and minced garlic for 5 minutes, then add the roasted squash, chicken broth, and beans.
How do I achieve a creamy texture for this soup?
Using a blender or food processor, puree 1.5 cups of the soup mixture until smooth, then return it to the saucepan to mix with the chunky ingredients.
When should I add the broccoli rabe to the soup?
The blanched broccoli rabe should be stirred into the saucepan after you have returned the pureed portion of the soup to the pot.
How long should the soup simmer after adding the beans and squash?
The mixture should simmer for about 10 minutes to allow the flavors to meld together before any pureeing is done.
Is the onion sautéed with the garlic?
Yes, both the finely chopped onion and the minced garlic are cooked together in olive oil for approximately 5 minutes until translucent.
How much olive oil is required in total?
The recipe requires 1 tablespoon of olive oil in total, divided into two 1.5-teaspoon portions.
What is the final cooking step?
After adding the broccoli rabe and salt, cook the soup for an additional 5 minutes until it is fully heated through.
What is the flavor profile of this soup?
It features a balance of sweet roasted squash, earthy beans, and slightly bitter greens for a savory and complex taste.
What serving suggestion is recommended?
This soup is best enjoyed hot and can be served with crusty bread for a complete meal.
How many garlic cloves does the recipe use?
The recipe calls for 1 clove of minced garlic.
Can I make this soup in advance?
Yes, this hearty soup stores well and the flavors often deepen after being kept in the refrigerator.
Is this soup considered healthy?
Yes, it is rich in nutrients from the squash and broccoli rabe, providing fiber and protein from the white beans.
How much chicken broth is needed?
The recipe requires 4.5 cups of chicken broth, preferably low sodium.
What is broccoli rabe (rapini)?
Broccoli rabe is a green leafy vegetable with small buds similar to broccoli, known for its distinct, slightly bitter flavor.
Do I need to peel the butternut squash?
Yes, the recipe specifies that the butternut squash should be peeled before cubing and roasting.
What kind of pan should I use to roast the squash?
A jelly roll pan is recommended to ensure the squash cubes are in a single layer for even roasting.
How much salt should I add?
The recipe suggests 1/4 teaspoon of salt, though you should adjust it to your personal taste.
Is the broccoli rabe cooked in the same pot as the squash?
It is blanched separately first and then added to the main saucepan during the final 5 minutes of cooking.
What is the purpose of blanching the broccoli rabe?
Blanching helps retain the vibrant green color and ensures the greens are tender when added to the soup.
Is this recipe suitable for a light main dish?
Yes, the combination of beans and squash makes it hearty enough to be served as a light main course.
Can I use a food processor for pureeing?
Yes, either a blender or a food processor can be used to puree the 1.5 cups of soup mixture.
What size should the squash cubes be?
The squash should be cut into approximately 3/4-inch cubes for optimal roasting and texture.