Butternut White Bean Ginger Soup Recipe

Name: Butternut White Bean Ginger Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked dry white bean; 10 cups water; 6 cups butternut squash, peeled, seeded and diced (2 pounds whole squash); 2 tablespoons vegetable oil; 1 cup onion, chopped; 1 cup celery, chopped; 1 tablespoon fresh ginger, minced; 4 garlic cloves, minced; 1 teaspoon salt; black pepper; 1/4 cup fresh parsley, minced

Servings: persons

1
In a large soup pot, bring the beans to a boil in 7 cups water. Simmer, covered, 1 1/2 hours or until the beans are tender, but not mushy.
2
Meanwhile prepare the vegetables. Peel the squash with a vegetable peeler, then seed and dice.
3
In a separate pot, cook squash in remaining 3 cups water, covered. Simmer until tender, then drain.
4
Puree all the squash in a blender in batches. Add to the cooked white beans.
5
In a frying pan, heat the oil and saute the onion, celery, ginger and garlic, stirring occasionally. When tender and beginning to brown, add to soup pot along with salt, pepper and parsley.
6
Simmer 15 minutes uncovered and serve. After it sits it will thicken; thin with a little water.

2699

kcal

Calories

283

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup uncooked dry white bean, 10 cups water, 6 cups butternut squash, peeled, seeded and diced (2 pounds whole squash), 2 tablespoons vegetable oil, and more.

Yes, Butternut White Bean Ginger Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut White Bean Ginger Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions