Healthy Butternut Squash Zucchini and Rosemary Soup
Hearty butternut squash and zucchini soup recipe with Rosemary, garlic, and cannellini beans. Deliciously creamy, healthy, and filling! A perfect hearty soup recipe for dinner!
Servings: 8 servings
Calories: 213kcal
Equipment
- 1 5 to 6-quart stock pot
Ingredients
- 3 tablespoons olive oil
- 3 cloves garlic, chopped
- 5 cups peeled and cubed Butternut squash about 1 ½ pounds or 650 grams
- 5 cups packed cubed unpeeled zucchini about 550 grams, ends removed
- Salt and pepper
- 1 ½ teaspoons dried Rosemary or more to taste
- 2 cups vegetable broth ½ liter
- 1 can cannellini beans, no salt added 13.4 ounces or 380 grams
- 1 cup grated aged Parmesan cheese (80 grams) plus more to garnish (optional)
Instructions
- In a 5 to 6 QT pot, add olive oil and heat over medium heat. Add garlic and cook and stir for ten seconds to release its aroma.3 tablespoons olive oil, 3 cloves garlic, chopped
- Stir in the vegetables. Season royally with salt, pepper, and dried Rosemary. Cook and frequently stir for 5 minutes.5 cups peeled and cubed Butternut squash, 5 cups packed cubed unpeeled zucchini, Salt and pepper, 1 ½ teaspoons dried Rosemary
- Pour in the broth (it should barely cover the vegetables). Cover the pot and bring to a steady simmer. Simmer for 20 minutes and stir on occasion. You might have to lower the heat to maintain a simmer and prevent the liquid from boiling away too much.2 cups vegetable broth
- Stir in the beans and continue to simmer for another 5 minutes or until the squash is soft. Taste the broth and season with more salt or pepper, if needed.1 can cannellini beans, no salt added
- Remove the pot from the stove and stir in the cheese. With a hand mixer, puree the vegetables until you get a beautiful yellow-orange soup. Serve with extra grated cheese.1 cup grated aged Parmesan cheese (80 grams)
Notes
- You can also use a blender to puree the soup.
- In that case, allow the soup to cool for a few minutes before blending.
- And never fill the blender more than halfway with hot soup.
- So you'll have to work in batches.
- Cover the blender and hold it down while blending.
- Repeat with the remaining soup
- Reheat if necessary.
Nutrition
Serving: 1cup | Calories: 213kcal | Carbohydrates: 25g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 9mg | Sodium: 216mg | Potassium: 778mg | Fiber: 5g | Sugar: 4g | Vitamin A: 9562IU | Vitamin C: 33mg | Calcium: 250mg | Iron: 3mg
