This lovely is surprising simple, yet very hardy and tonifying.  The flavors aren’t overly strong or powerful.  Serve with nice crusty piece of molasses bread and you have a wonderful vegetarian meal. 

White Bean, Leek & Butternut Squash Soup
Print Recipe
Servings Prep Time
4-6 servings 15 minutes
Cook Time
40-60 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
40-60 minutes
White Bean, Leek & Butternut Squash Soup
Print Recipe
Servings Prep Time
4-6 servings 15 minutes
Cook Time
40-60 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
40-60 minutes
Ingredients
Servings: servings
Instructions
  1. In a large soup pot, heat olive oil. Add in leeks and saute until leeks are soft. Add in butternut squash, broth and white beans. Bring soup to boil. Add in salt and pepper to taste. Cover and simmer for until the squash is soft. The cooking time will depend on whether you use raw or frozen squash. Allow about 50 minutes for raw. Remove from heat. I prefer to serve this soup puree'd and use an immersion blender to get a nice thick soup.
  2. Time to adjust the seasonings. Add fresh Parmesan and parsley for a little sharp pungency. Or opt to add in fresh ground nutmeg for a sweet, warm pungent flavor.
Recipe Notes

Energetics: This soup strongly nourishes the Earth element.  Leeks are warming, mild pungent and help to tonify the center and drain dampness. Both the white beans and squash are high in fiber and help to regulate blood sugar and stabilize the core. Salt helps descend the flavors into the body. The pepper adds some extra Yang.

Season: Late Summer, Fall & Winter.

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