Butternut Squash and White Bean Soup | By: What Chelsea Eats
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Hey Y'all,
Welcome to What Chelsea Eats! Thank you so much for joining me today. In this video, I am sharing one of my favorite soup recipe's . It is Butternut Squash and White Bean Soup. It is so comforting. It is a great addition for when it is cold outside and you just need something to warm you. Please watch the video and let me know what you think. I hope you try it. Looking forward to hearing from you.
Much Love,
Chelsea
Butternut Squash and White Bean Soup
1 to 2 can navy beans (I used 2)
Pound and a half of butternut squash (you can use more if you would like) choped into cubes
2 medium to large leeks chopped (use only the white and the pale green parts and discard the rest)
3 ounces mushrooms chopped
A few tablespoons of water for sauteeing vegetables
2 teaspoons thyme
5 cups of water
2 vegetable bouillon (I used
Salt and pepper to taste
Method
In a large pot (I used and heat the water on medium to medium-high heat. Add leeks and mushrooms then saute until softened, about 3 to 5 minutes. Add in herbs, vegetable bouillon cubes, and cook until well combined, about 1 to 2 minutes. Add in butternut squash, beans, and water. Then stir until well combined. Cover, bring to a boil, reduce heat to low and simmer for about 20 minutes, or until butternut squash is tender.
Serves 4 – 6
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VEGETARIAN CHILI | a healthy, one-pot vegetarian recipe you'll love!
This is everything a vegetarian chili should be with warming spices and aromatics, good-for-you vegetables, hearty beans, and whirls of comfort with every bite. It's truly a sensational dinner idea loved by vegetarian and non-vegetarians alike!
With the combination of diced vegetables, three different types of beans, and a smoky, rich broth, you won't even realize there's no meat involved. Now that's the beauty of plant-based, vegan, and vegetarian recipes.
It's easy, budget-friendly, healthy, perfect for meal prep, and a great one-pot meal! I can't wait to see you make it!
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► TIMESTAMPS:
00:00 Intro
00:35 Slice and dice the vegetables
03:46 Drain and rinse the canned beans
04:19 Saute the vegetables in a pot
04:50 Add the garlic and spices
05:22 Add beans, diced tomatoes, diced green chilies, vegetable broth, and bay leaf
06:09 Simmer for 30 minutes
07:10 Serve and garnish
07:43 Taste test
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#vegetarianchili #vegetarianrecipes #chili
8 Inventive Ways to Enjoy Butternut Squash
Hello Food Wishers! Chef John’s Corporate Overlords here with 8 inventive ways to enjoy butternut squash! Roasted Butternut Squash Soup is a filling, comforting soup that can be a meal on its own, while Butternut Bisque is light and just right for the first course of a special occasion meal. Loaded Butternut Squash Cordon Bleu” is a twice-baked butternut squash with all the fixin’s, and Butternut Mascarpone Gnocchi is light, tender, and delicious. Whether you want soup, pasta, curry, or more, Chef John has the perfect butternut squash recipe for you!
Loaded Butternut Squash Cordon Bleu”:
Roasted Butternut Squash Soup:
Butternut Squash Cakes:
Butternut Mascarpone Gnocchi:
Butternut Bisque:
Red Curry Butternut Squash:
Easy Butternut Squash Ravioli:
Ham & Butternut Squash Spaghetti:
00:00 Loaded Butternut Squash Cordon Bleu
07:35 Roasted Butternut Squash Soup
15:08 Butternut Squash Cakes
19:03 Butternut Mascarpone Gnocchi
24:57 Butternut Bisque
32:39 Red Curry Butternut Squash
37:30 Easy Butternut Squash Ravioli
41:46 Ham & Butternut Squash Spaghetti
Bean Winter Squash Not - Kitchen Cat
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A recipe from the KC Soups & Stews collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
2 : Stalks Celery, Diced
1 tb : Canola Oil
15 oz : Can Stewed Tomatoes
1 lg : Red Onion, Diced
1 1/2 ts : Cumin
1 c : 15 Bean Mixture, Soaked
2 tb : Chili Powder
1 tb : Dried Oregano
7 c : Water
1/4 c : Tomato Paste
1 lg : Green or Red Bell Pepper
2 c : Peeled and Diced Butternut
1 ts : Salt
3 : Garlic; Minced
1 ts : Black Pepper
HEALTHY COMFORT FOOD | I can't stop making this recipe!
As the colder weather sets in I can't stop craving healthy comfort food and I can't stop making this recipe! It's a turkey and butternut squash chili that will warm and nourish your belly (and soul!).
Loaded with protein, colorful vegetables, and lots of warming spices you will find yourself coming back to the recipe all winter long. XO
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TIMESTAMPS
0:00 Intro
0:46 Prepare the ingredients, onion, pepper, and garlic
1:56 Prepare the butternut squash
4:05 Heat your olive oil in a Dutch Oven
4:39 Add your onion, pepper, and garlic to the pot
5:02 Add your ground turkey to the pot
5:52 Add the butternut squash, the spices, diced tomatoes, and broth
6:59 Rinse the beans and add to the pot when boiling, and let simmer
7:37 Finish with chopped spinach
8:47 Blooper
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TURKEY + BUTTERNUT SQUASH CHILI RECIPE
1 tbsp extra virgin olive oil
1 onion, chopped
1 bell pepper, chopped
4 cloves garlic, chopped
2 pounds ground turkey
6 cups butternut squash, cut into bite-sized pieces
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon cinnamon
28 ounces fire-roasted diced tomatoes
4 cups low sodium chicken broth
1 15-ounce can of black beans
1 15-ounce can of chickpeas
3 cups baby spinach
Heat olive oil in a large dutch oven over medium heat. Add onion, pepper, and garlic with a pinch of salt and cook for 5-7 minutes or until the onions are tender and translucent.
Push all the veggies to the side and add in the ground turkey. Season with salt and pepper. Use a wooden spoon or spatula to break the turkey down into crumbles and cook until no longer pink.
Add the butternut squash, chili powder, cumin, smoked paprika, cinnamon, salt and pepper. Stir everything together.
Add in fire-roasted tomatoes and chicken broth. Bring everything to a boil and then reduce the heat and bring everything to a simmer.
Add the beans to the pot, stir and partially cover the pot. Simmer for 30 minutes or until squash is tender.
Finish with baby spinach. Adjust seasonings. Serve and enjoy!
NUTRITION:
Serving: 2cups | Calories: 336kcal | Carbohydrates: 30g | Protein: 42g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 371mg | Potassium: 1275mg | Fiber: 6g | Sugar: 8g | Vitamin A: 17882IU | Vitamin C: 63mg | Calcium: 156mg | Iron: 4mg
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#healthycomfortfood #turkeychili #butternutsquashrecipes
Creamy white bean & kale soup | cozy one-pot vegan dinner
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Key Moments:
0:00 Introduction
0:12 Prepping ingredients
2:30 How to make a bouquet garnis
2:50 How to freeze fresh herbs
4:02 Cooking White Bean and Kale soup
5:30 How to prepare gremolata
6:48 Blending half of the soup
7:15 Adding chopped kale
8:03 How to serve the soup