Healthy Butternut Squash, Zucchini and Rosemary Soup
User Reviews
4.6
Healthy Butternut Squash, Zucchini and Rosemary Soup
Description
The Healthy Butternut Squash, Zucchini and Rosemary Soup uses olive oil and garlic to start the base before adding cubed butternut squash and zucchini seasoned generously with salt, pepper, and dried rosemary. Simmered gently in water until tender, the soup incorporates cannellini beans for added heartiness. Hard cheese is stirred in off the heat, melting smoothly into the soup. Pureeing with a hand mixer creates a creamy texture without additional cream, while a blender can be used carefully in batches, ensuring safety when dealing with hot liquids. This soup's mellow sweetness and herbaceous aroma come from the fresh vegetables and rosemary.
The soup is typically served warm, possibly garnished with extra grated cheese for richness. It works well as a light lunch or starter, presenting a comforting yet vegetable-forward choice.
Handling the hot soup safely during pureeing is important; using small batches and a covered blender with a towel helps prevent spills. Reheating should be done gently to avoid breaking the soup's creaminess.
Ingredients
- 3 tablespoons olive oil
- 3 cloves garlic chopped
- 5 cups butternut squash about 1 ½ pounds or 650 grams, peeled and cubed
- 5 cups zucchini about 1 pound or 500 grams, ends removed, packed, cubed, unpeeled
- salt
- black pepper
- 1 tablespoon rosemary dried
- 2 cups water fresh
- 1 can cannellini beans 13.4 ounces or 380 grams, no salt added
- 1 cup hard cheese plus more to garnish (optional, grated, aged
Instructions
- In a 5 to 6 QT pot, add olive oil and heat over medium heat.
- Add garlic—cook and stir for ten seconds to release its aroma.
- Stir in the vegetables. Season royally with salt, pepper, and one tablespoon of dried Rosemary. Cook and frequently stir for 5 minutes.
- Pour in the water (the water 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.
- 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.
- Remove the pot from the stove and stir in the cheese until completely melted into the soup. With a hand mixer, puree the vegetables until you get a beautiful yellow-orange soup. Serve with extra grated cheese.
Notes
- Use a blender in small batches when pureeing the soup and allow it to cool slightly before blending to prevent pressure buildup.
- Cover the blender with a folded towel and hold it while blending to avoid splashes.
- Reheat the soup gently if necessary to preserve its texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 213kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 10g | 20% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 9mg | 3% |
| Sodium | 216mg | 9% |
| Potassium | 778mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 9562IU | 191% |
| Vitamin C | 33mg | 37% |
| Calcium | 250mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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