Creamy Butternut Squash Soup with Fig Jam Swirl
Prep time
Cook time
Total time
This soup is a fast way to get supper on the table. Adding in the cannelinni beans is a way to add in plant-based protein into the soup, and to help create meal-worthy satiety and satisfaction.
Recipe type: Soup
Serves: 6
  • Extra-virgin olive oil
  • 1 onion
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 garlic clove, minced
  • 1 tsp ginger, grated
  • 4 cups vegetable stock
  • 1 butternut squash, chopped
  • 1.5 cups cooked cannellini beans (19 ounce can; drain and rinse before using).
  • 2 tbsp fig jam (optional, for garnish) Usually available in the deli section of your grocery store.
  1. In a medium to large-sized pot, over medium heat, add oil, onions, carrots and celery stalk and stir. Cook over medium heat for about 5 minutes, stirring every so often, until the vegetables soften and the onions are translucent.
  2. Add in garlic and ginger to the pot, and heat until fragrant (about 10 seconds).
  3. Add in the vegetable stock and butternut squash. Simmer until vegetables are fork-tender (about 15 minutes).
  4. Add in the cooked cannellini beans.
  5. Working in batches, pour soup into high-powered blender, and puree.
  6. To serve, I garnished with fig jam that I had melted and swirled into the soup for color and flavour balance. I also added in some fresh thyme.
Recipe by Energize Nutrition at