Bring on Fall and all of its wonderful flavors, aromas and uplifting vibes. I love when the season starts to change and there is a crisp chill that begins to appear in the mornings, almost as if the weather is hinting to us, “Fall is just around the corner. So, break out your oversized sweaters and comfy boots because IT’S ABOUT TO GET COZY!”
As I think about healthy, hearty dishes that are great to cook this time of year, I can’t help but think of soup!
Soup is such a great comfort food and an easy batch recipe that you can make once and enjoy all week!
Before we get to the good stuff, I want to give you a little breakdown about this particular recipe.
Why I do this recipe the way I do…
1. The flavor! By baking the squash with oil and salt or if you like, cinnamon and sugar, it really develops the flavor of the vegetable which in turn gives a deeper more complex flavor to the soup.
2. It’s easier to remove the skins after baking the squash and there is less cutting involved this way. So, for those who have arthritis or weaker hands this method seems to be easier. Aside from the initial task of cutting the squash in half and cutting the potatoes which are not as dense.
Vegan Soup | Creamy Squash, Potato and Cannellini Bean
This soup is full of flavor, smoothness and most importantly nutrients! Perfect for a Fall or Winter day. This recipe can be easily manipulated to be sweet or savory depending on the spices you choose!
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2-3 hours
- Yield: 25 servings 1x
- Category: Soup
- Method: Pressure cooker
- Cuisine: Vegan
- Diet: Vegan
- 2 Butternut squash
- 1 Acorn squash
- 5–6 Red bliss potatoes (not peeled)
- 2 Cups dry cannellini beans soaked in water overnight
- 1 Bundle green onion
- 11 cups water
- 11 teaspoons “Better Than Bouillon” vegetable base
- Olive oil (1 tablespoon and some to drizzle)
- Salt, pepper, cinnamon, sugar, turmeric and other seasonings of choice for added taste
- Instant Pot or Pressure cooker
- Stove top pot
- Stick or emulsion blender (This is the best one I have ever used)
- Cookie sheet pan (1-2)
- Soak the cannellini beans in water overnight (fill bowl at least 3 inches above beans as they will swell)
- The following day heat the oven to 375° F
- Dice potatoes into large chunks, keeping the skins on, and set aside soaking in a bowl of water
- Cut the acorn and butternut squashes in half
- De-gut and De-seed the squash (save seeds for planting next year or bake separately later on!)
- Coat the inside of squash in olive oil and sea salt and place all of the halves cut side up on baking pans (this allows the oil and salt to soak in)
- Bake the squash for 30 minutes, then take them out and flip them over so the cut side is down. Bake an additional 20-30 minutes until a fork presses through easily. (Once the squash is done, remove it and let it cool down a bit.)
- While the squash is baking, make your veggie broth by heating the 11 cups water and 11 teaspoons of “Better than Bouillon” vegetable broth base. Bring to a boil and then remove from heat and set aside.
- Remove the skins from your squash and place the leftover squash meat into your instant pot.
- Dice your green onion and add to the pot as well.
- Strain your diced potatoes and add them to the squash and green onion.
- Pour your broth into the Instant Pot to cover everything and add additional water to ensure that there is at least a half inch of liquid above the veggies.
- Cook on “soup” setting and either allow to natural release or manually release pressure 20 minutes after the soup time elapses NOTE: Remember this is for soup. So, don’t worry about making the veggies to soggy as they will be blended anyways!
- While you cook the veggies and broth in the Instant Pot, drain and rinse your cannellini beans and place them in a stove top pot covering them with water that fills the pot at least 2 inches about the beans and add 1 tablespoon of olive oil. Bring to a boil then simmer for 20-30 minutes, stirring occasionally, until the beans are soft but not mushy. I like to add rosemary to the water. Make sure to stir the bottom of the pot so the beans don’t stick to the bottom.
- Strain the beans and return them to the pot. Drizzle with oil and salt and cook on stovetop for an additional five minutes (this is optional but it really adds to the flavor of the beans)
- Once the Instant pot is done cooking and you have safely released the pressure, open the lid and use your stick blender to blend the contents completely until it becomes a thick soup. At this point start adding in your salt, turmeric, cinnamon and other flavorings until you reach the desired flavoring. See notes down below for tips on flavoring.
- Once the contents are 100% blended into a thick soup and all of the vegetable chunks are gone, add in your cannellini beans and stir to combine
- Your soup is now ready to serve!
When it comes to flavoring you can really make this recipe your own. If you want a seasonally inspired flavor I recommend using cinnamon sugar as your main spice. If you want a more subtle, savory aroma then I like to use turmeric, plain cinnamon and sea salt. But get crazy and see what flavors you can create!
For the beans- if you are not a fan of cannellini beans then you can certainly substitute them with a bean that is more your style. Or omit them altogether and enjoy a simple creamy squash and potato soup instead!
- Serving Size: 1.5 CUPS
- Calories: 90
- Sugar: 3 g
- Sodium: 230 mg
- Fat: 2 g
- Saturated Fat: .5g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 3 g
Keywords: Vegan soup, squash soup, butternut squash soup, squash and potato soup, fall soup recipe, easy vegan soup recipe, easy squash soup recipe
NUTRITION DATA FOR ENTIRE BATCH
Until next time!
CHECK OUT MY PRODUCTS LINKS LIBRARY for items I own and trust. These are Amazon affiliate links and anyone who can earn a possible commission off referral should always be transparent with you. The links within the recipe are for items I own.