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Butternut Squash and Bean Soup

Hearty, warm soup perfect with a crusty bread!

Butternut Squash and Bean Soup

Ingredients

3 tablespoons olive oil
3 medium (about 6 ounces) carrots, peeled and diced
2 stalks celery, diced
1 medium (about 8 ounces) yellow onion, diced
  kosher salt
3 large cloves garlic, minced
2 pounds butternut squash, peeled, seeded and cut into 1/2" cubes
One 28-ounce can San Marzano tomatoes
One 15-ounce can cannellini beans
8 cups low sodium chicken or vegetable broth
1 small head (about 8 cups) Savoy cabbage, core removed and leaves thinly shredded
1 bunch (about 6 cups) Swiss chard, stems discarded and leaves coarsely chopped
1 bay leaf
One 2" piece Parmigiano-Reggiano rind plus grated cheese for serving
  freshly ground black pepper
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Peppercorns Options

Parmesan Crisps
10 thin slices baguette or a country loaf, such as batard
1/2 cup grated Parmigiano Reggiano
  extra virgin olive oil for serving

Cooking Instructions

Set an electric pressure cooker to brown according to the manufacturers instructions. Warm the olive oil in the pressure cooker, add the carrots, celery and onions and salt the vegetables lightly. Cook, stirring occasionally, until the vegetables are slightly softened and the onion is translucent, 5 to 7 minutes.

Stir in the garlic and cook until fragrant, about 1 minute. Add the butternut squash, tomatoes, cannellini beans, broth, cabbage, chard, bay leaf and Parmigiano rind. Stir to combine the ingredients.

Place the lid on the pressure cooker and cook on high for 10 minutes according to the manufacturer's instructions, or until the vegetables are tender.

Meanwhile, make the Parmesan crisps. Lightly brush the bread slices with olive oil on both sides. Place on a rimmed baking sheet. Top each bread slice with grated Parmigiano. Bake in the preheated oven until golden brown and crispy, 5 to 7 minutes. Let cool.

Release the pressure according to the manufacturer's instructions and carefully remove the lid. Using a stick blender, purée the soup to desired consistency. Season to taste with salt and pepper.

Serve with grated Parmigiano Reggiano.

Serves 8.

Equipment List

Chefs Knife
Pressure Cookers
Blender
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