Creamy Butternut Squash, Leek and White Bean Soup with Crispy Sage and Toasted Hazelnuts
An original, silky and comforting soup that combines roasted butternut squash, sweet leek and white beans for a creamy texture without heavy cream. It is finished with crispy sage, toasted hazelnuts and a touch of lemon for contrast and depth.
Ingredients
- 700 g butternut squash, peeled and cubed (cut into 1-inch cubes)
- 200 g leek (white and light green parts only, sliced)
- 240 g cooked white beans (drained and rinsed)
- 120 g yellow onion (chopped)
- 12 g garlic (chopped)
- 45 ml olive oil (divided)
- 900 ml vegetable broth (low sodium if preferred)
- 8 g fresh sage (whole leaves)
- 40 g hazelnuts (chopped)
- 15 ml lemon juice (freshly squeezed)
- 2 g lemon zest (finely grated)
- 2 g sweet paprika
- 0.5 g ground nutmeg
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
- 120 ml water (only if needed to adjust texture)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 220 °C / 425 °F. Place the butternut squash on a baking tray, toss it with 1 tablespoon olive oil, half of the salt, and a pinch of black pepper. Roast for 25 minutes, stirring halfway through, until tender and lightly caramelized.
- 2
2. Meanwhile, heat 1 tablespoon olive oil in a large pot over medium heat. Add the yellow onion and leek, and cook for 6-8 minutes until softened. Stir in the garlic, sweet paprika, and ground nutmeg, and cook for 1 more minute, stirring so they do not burn.
- 3
3. Add the cooked white beans, vegetable broth, and roasted squash to the pot. Bring to a gentle boil, reduce the heat, and simmer for 10 minutes so the flavors meld.
- 4
4. While the soup simmers, heat the remaining 1 tablespoon olive oil in a small skillet over medium heat. Add the fresh sage leaves and fry for 30-45 seconds until crisp. Transfer them to a paper-lined plate. In the same skillet, toast the chopped hazelnuts for 2-3 minutes, stirring often, until fragrant.
- 5
5. Blend the soup with an immersion blender or countertop blender until smooth and creamy. Add the lemon juice, lemon zest, and the remaining salt and black pepper. If the soup is too thick, add the water little by little until you reach the desired consistency.
- 6
6. Taste and adjust the seasoning if needed. Serve the soup hot, topping each bowl with the crispy sage and toasted hazelnuts just before serving.
Chef tips
For an even silkier texture, blend the soup for at least a full minute. For a more elegant presentation, reserve a few small cubes of roasted squash to garnish each bowl.
Substitutions
You can replace the hazelnuts with pumpkin seeds for a nut-free version. Fresh sage can be swapped for fresh thyme, though the flavor profile will be different. If you do not have white beans, use cannellini or navy beans.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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