Mystical Witch Soup Recipe

Introduction

This Mystical Witch Soup is a comforting and flavorful blend of autumn vegetables and warming spices. Perfect for chilly evenings, it combines sweet butternut squash with hearty beans and fragrant herbs for a nourishing meal.

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
• 1 teaspoon thyme
• 1 teaspoon sage
• 1/2 teaspoon cinnamon
• Salt and black pepper to taste
• Optional garnishes: fresh parsley, a drizzle of coconut milk, or chili flakes

Instructions

1. Step 1: In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until translucent. Incorporate the garlic, cooking for another minute until fragrant.
2. Step 2: Add the diced carrots, sliced celery, and butternut squash. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly tender.
3. Step 3: Pour in the vegetable broth. Stir in thyme, sage, cinnamon, salt, and black pepper. Bring the mixture to a boil.
4. Step 4: Reduce the heat and let the soup simmer uncovered for 20-25 minutes, allowing flavors to meld and vegetables to soften fully.
5. Step 5: Add the 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 hot, garnished with fresh parsley, a drizzle of coconut milk, or chili flakes if desired.

Tips & Variations

• For a richer flavor, roast the butternut squash before adding it to the soup.
• Use kale or spinach for added greens in the last few minutes of cooking.
• Substitute cannellini beans with chickpeas or white kidney beans for a different texture.
• Add a pinch of nutmeg along with the cinnamon for a warm spice note.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. For longer storage, freeze in portions for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan as it uses vegetable broth and plant-based ingredients. Just ensure any optional garnishes, like coconut milk, are vegan-friendly.

Can I use dried beans instead of canned?

You can use dried beans, but be sure to soak and cook them fully before adding to the soup. This will require extra preparation time compared to canned beans.

Mystical Witch Soup Recipe

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★★★★★

4.9 from 73 reviews

Mystical Witch Soup is a hearty and aromatic vegetable soup featuring butternut squash, cannellini beans, and a warm blend of spices like thyme, sage, and cinnamon. Perfect for cozying up on a chilly day, this nourishing soup combines tender sautéed vegetables with a creamy texture achieved by blending a portion of the soup. Garnished with fresh parsley or coconut milk, it offers a comforting and flavorful meal that’s both vegan and wholesome.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Vegetarian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Base Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced

Vegetables

• 2 carrots, diced
• 2 celery stalks, sliced
• 1 cup butternut squash, cubed

Legumes and Broth

• 1 (15 oz) can cannellini beans, drained
• 4 cups vegetable broth

Spices and Seasonings

• 1 teaspoon thyme
• 1 teaspoon sage
• 1/2 teaspoon cinnamon
• Salt and black pepper to taste

Optional Garnishes

• Fresh parsley
• A drizzle of coconut milk
• Chili flakes

Instructions

1. Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent. Then add the minced garlic and cook for another minute until fragrant.
2. Cook the vegetables: Add the diced carrots, sliced celery, and cubed butternut squash to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to become slightly tender.
3. Add broth and spices: Pour in the vegetable broth, then stir in thyme, sage, cinnamon, salt, and black pepper. Bring the mixture to a boil.
4. Simmer the soup: Reduce the heat to low and let the soup simmer uncovered for 20-25 minutes. This allows the flavors to meld together and the vegetables to soften completely.
5. Add beans and blend: Add the drained cannellini beans during the last 5 minutes of simmering to warm through. For extra creaminess, use an immersion blender to blend part of the soup, then stir it back into the pot.
6. Serve and garnish: Serve the soup hot, garnished with fresh parsley, a drizzle of coconut milk, or chili flakes as desired.

Notes

• For a thicker soup, blend a larger portion or all of the soup to your desired consistency.
• Adjust seasoning with salt and pepper according to your taste preferences.
• You can substitute cannellini beans with other white beans or chickpeas.
• To make this soup spicier, add extra chili flakes or a dash of cayenne pepper.
• This soup stores well in the refrigerator for up to 4 days and freezes nicely.

Keywords: vegetable soup, butternut squash soup, vegan soup, cannellini beans, comforting soup, warm spices, easy soup recipe