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White Bean and Squash Soup with Herby Quinoa is a silky smooth soup with flavourful and satisfying herby quinoa. Make on the stove or in the Instant Pot! #instantpot #soup #vegan #comfortfood

White Bean and Squash Soup with Herby Quinoa

White Bean and Squash Soup with Herby Quinoa is a silky smooth soup with flavourful and satisfying herby quinoa. Make on the stove or in the Instant Pot! 

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Samantha

Ingredients

White Bean and Squash Soup:

  • 8-12 leaves fresh sage
  • 2 tsp vegetable oil, divided
  • 1 medium yellow (cooking) onion, diced
  • 2 cloves garlic, minced
  • 1/2 small butternut squash (about 2 cups), peeled and cut into 1" cubes (no need to be exact, the whole thing is blended anyways)
  • 1 tbsp lemon juice
  • 2 14 oz. cans white beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 tsp kosher salt
  • 1 tsp fresh ground black pepper
  • 2 tbsp lemon juice

Herby Quinoa:

  • 1 cup quinoa
  • 2 cups water (change to 1 1/4 cups if making in the IP)
  • 1/2 tsp thyme leaves dried or 1 tsp fresh
  • 1/2 tsp sage leaves dried or 1 tsp fresh
  • 1/2 tsp kosher salt
  • 1/2 tsp fresh ground black pepper

Instructions

White Bean and Squash Soup Stove Top Method:

  1. In a large pot heat 1 tbsp of vegetable oil of medium-high heat. Cook sage leaves for about 3-4 minutes, until starting to brown and become crispy. Remove from pan and drain on a paper towel lined plate.

  2. Add onion to pot, season heavily with salt and pepper, and cook for 4-5 minutes until starting to soften, but not turning brown. Add garlic and cook for 1 minute. Add squash and vegetable broth. Bring to a boil, reduce heat to medium-low and firmly simmer for 30-40 minutes until squash has softened and yields when pricked with a fork. Add beans and lemon juice and season with salt and pepper again.

  3. In batches blend contents of pot. (Hold down blender kid with a tea towel; hot liquid can pop the lid off.) Return blended soup to pot and keep warm.

Herby Quinoa Stove Top Method:

  1. Meanwhile, place 1 tbsp of oil in a medium sauce pan over medium-high heat and add thyme and sage. Cook for 2-3 minutes until fragrant. Add quinoa and cook stirring for about a minute. Add water and cook for 15-20 minutes until quinoa has absorbed all the water and is cooked.

White Bean and Squash Soup Instant Pot Method:

  1. Set Instant Pot to "sauté" and add vegetable oil. Add sage leaves and cook until crisp, turning once, about 3-4 minutes. Set to drain on a paper towel lined plate. 

  2. Add onion, garlic, squash, broth, salt and pepper to IP, close lid with venting set to "sealed". Set to high pressure for 4 minutes. Once done, use the "quick release" valve to release steam. Turn IP off. Add beans and lemon juice, stir to combine. 

  3. In batches blend contents of pot. (Hold down blender kid with a tea towel; hot liquid can pop the lid off.) Return blended soup to IP or a different pot and keep warm while making quinoa. 

Herby Quinoa Instant Pot Method:

  1. Add quinoa, water, thyme, sage, salt and pepper. Close lid with venting set to "sealed". Cook at high pressure for 1 minute and use the "quick release" valve to release steam. Carefully fluff with a fork. 

Assembly:

  1. Place a large spoonful of quinoa in the bottom of bowls and top with soup and crispy sage leaves.