Creamy Squash + White Bean Soup with Breadcrumb Gremolata
Savory, creamy, and full of nutrients, this squash and white bean soup is perfect for the winter! Any squash like butternut or honey nut squash will work great.
Plus, the creamy factor comes from the squash and beans so it's dairy free and needs no extra ingredients.
Ingredients
Ingredients List:
- 2 tbsp Bragg Extra Virgin Olive Oil
- 1 medium sweet onion, diced
- 2 carrots, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- ½ tbsp fresh sage, chopped
- ½ tbsp fresh thyme, chopped
- ½ tsp each salt and ground black pepper, or to taste
- 1 lb honeynut or butternut squash, peeled, seeded, and diced
- 2, 15 oz cans (about 3 cups) Eden Organic Great Northern Beans, drained and rinsed
- 4 cups Pacific Organic Vegetable Broth
Breadcrumb Gremolata
- ¼ cup butter
- 1 cup panko breadcrumbs
- 1 clove garlic, minced
- Pinch salt and pepper
- ¼ cup grated parmesan cheese
- 3 tbsp finely chopped parsley
- 2 green onions, finely chopped
Preparation
- Sauté the Vegetables Heat a large pot over medium heat and add the oil. When the oil is hot, add the onion, carrot, and celery. Sauté, stirring occasionally, until the vegetables are tender, approximately 5–7 minutes.
- Add the Garlic & Herbs Stir in the minced garlic, fresh herbs, and salt and pepper to taste. Sauté, stirring frequently, until the mixture becomes fragrant, approximately 2–3 minutes.
- Simmer the Soup Add the diced squash, drained beans, and vegetable broth to the pot. Stir to combine, then bring the mixture to a low boil. Reduce the heat to maintain a gentle simmer and cook for 15–20 minutes, or until the squash is fork-tender.
- Make the Breadcrumb Gremolata While the soup simmers, prepare the breadcrumb gremolata. Melt the butter in a medium skillet over medium-low heat. Add the breadcrumbs, minced garlic, and a pinch of salt and pepper. Toast the mixture, stirring and tossing every couple of minutes, until most of the breadcrumbs turn golden brown, approximately 5 minutes. Remove the skillet from the heat and allow it to cool for 5 minutes. Stir in the parmesan cheese, chopped green onion, and parsley until evenly distributed.
- Blend the Soup Using an immersion blender, blend the soup directly in the pot until it reaches a smooth consistency or retains some texture, as preferred. Alternatively, transfer portions to a stand blender if necessary, then return the soup to the pot.
- Serve and Enjoy! Ladle the soup into serving bowls and top each portion with a generous sprinkle of the breadcrumb gremolata. Serve immediately.