Mystical Witch Soup Recipe for Cozy Nights Recipe
A cozy and mystical autumn soup featuring butternut squash, cannellini beans, and aromatic herbs like thyme, sage, and cinnamon. This warm and comforting vegetable soup is perfect for chilly nights, offering both creamy and hearty textures with a subtle hint of spice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, sliced
- 1 cup butternut squash, cubed
- 1 (15 oz) can cannellini beans, drained
- 4 cups vegetable broth
Spices & Seasonings
- 1 teaspoon thyme
- 1 teaspoon sage
- 1/2 teaspoon cinnamon
- Salt and black pepper to taste
Optional Garnishes
- Fresh parsley
- Drizzle of coconut milk
- Chili flakes
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until translucent. Incorporate the minced garlic and cook for another minute until fragrant.
- Cook Vegetables: Add the diced carrots, sliced celery, and cubed butternut squash to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly tender.
- Add Broth and Spices: Pour in the vegetable broth. Stir in thyme, sage, cinnamon, salt, and black pepper. Bring the mixture to a boil.
- Simmer Soup: Reduce the heat to low and let the soup simmer uncovered for 20-25 minutes, allowing flavors to meld and vegetables to fully soften.
- Add Beans and Blend: Add the drained cannellini beans during the last 5 minutes of simmering. For extra creaminess, blend a portion of the soup with an immersion blender and stir back into the pot.
- Serve: Serve the soup hot, garnished with fresh parsley, a drizzle of coconut milk, or chili flakes as desired.
Notes
- You can substitute cannellini beans with any white beans of choice like navy or great northern beans.
- For vegan and dairy-free creaminess, coconut milk is preferred over cream.
- The soup can be made ahead and stored in the refrigerator for up to 3 days.
- Adjust seasoning to taste before serving, especially salt and pepper.
- Leftover soup can be frozen for up to 2 months.
Keywords: butternut squash soup, cannellini beans, cozy soup, vegan soup, autumn soup, creamy vegetable soup, healthy soup, easy stovetop soup
