 Hey y'all, welcome to what Chelsea eats. Thank you so much for joining me today I am going to show you how to make this butternut squash and white bean soup. Oh my goodness It is so comforting y'all it hits the spot when you're looking for something that's gonna kind of stick to the ribs and Get you out of salad mode. Not that there's anything wrong with salad. Y'all know it's important to eat your salads But this is good for those days when you just want something warm on a cold winter day So if you want to see how I make it stay tuned Now let us talk about the ingredients first. You're gonna add one to two cans of Navy beans or white beans or great northern beans or cannellini beans They're all the same in the stores. You will see them packaged differently and named differently But really they are all the same Next is a butternut squash This one is about a pound and a half. You can use more if you would like now for the herbs and spices First we start with crushed red pepper to taste about two teaspoons of thyme two not chicken bullion cubes and Black pepper to taste Next we're gonna talk about the vegetables. We're gonna add to the soup This is about three ounces of mushrooms. You can use whatever kind of mushrooms you would like next we have two medium to large leeks and Last but not least we have five cups of water We're gonna start by cutting our leeks first You got to start by cutting the ends off of the leeks But one thing about leeks is they get extremely dirty and also you don't want to use the top part That is discarded. So the only part of the leeks that you're gonna use are these two small little Parts and you're gonna cut them down the middle and Then what we're gonna do is take them over to the sink and wash them really really good because Sand gets in between the leaves of the leeks and you don't want to eat sand So you see how I'm like moving the leaves out of the way and just kind of letting the water get down in each one of the Leaves That's what you have to do to get the leeks clean Because they will have dirt on dirt in them. I can't stress it enough. You will have dirt in your food Literally, I mean if you would like to eat dirt, you know, that's one thing But I don't want dirt in my food. So really take care to wash them thoroughly So once you're done washing your leeks, what you're gonna do is Slice them thinly or you can do big chunks, but I like to do mine in thin ribbon-like slices And you'll cut them up and next we're going to work on the butternut squash Lots of people have trouble with butternut squashes And I must admit that when I first started to learn how to cook butternut squash I had a hard time getting the Skin off because I didn't understand how to cut it Well, it's really not all that difficult if you have the right tools first you start with cutting off the ends like you saw me do with the green knife and Then you peel the skin off and this is a Titan peeler. I love this peeler it Is so versatile I use it to peel everything I have other pealers But this one I is my go-to and I'll put a link for this one down below in the subscription box But I do plan on giving this away Not this one, but a Titan peeler away in my giveaway video that is coming up as soon as I can get it recorded and posted y'all I'm trying to keep up with the amount of Work that I have But as if you can see as you can see I'm just easily peeling this skin off with this Titan peeler it's easy to use and I recommend it anybody who is doing a Plant-based lifestyle have this type of a peeler in their kitchen because it's gonna save them a lot of time and heading Now that you have your butternut squash peeled all you want to do is cut it in half like at the bottom of the neck and Split it in half Split that fat part in half Then you want to take a spoon and scoop out the seeds You know some people save these seeds and they plant them in their garden if you do gardening I wish that I had time to do gardening one day. I will because I have so much compost in my Home that would be some good soil for a garden But anyway, I'll keep on dreaming until I have time to do that and then you just start slicing the Butternut squash and I guess that's about a half inch cut But you make the the slices as big as you want them to be the smaller the slice the faster they are going to cook and Just keep in mind. I just want to tell you you have to have a sharp knife When you're cutting butternut squash because you can cut your fingers off You see how difficult it is for me to cut it and my knife is pretty sharp And I probably need to sharpen this knife and the thing about this knife It wasn't an expensive knife set. So you don't have to buy an expensive knife set. You just need to buy a Set that is going to be a good set I don't know how many times I've gone to people's homes to try to cook something and I'm trying to find a knife And I'm like they've got all these beautiful dishes But they don't have a good knife And I'm like you could get a set of knives for like 20 bucks that are really good. That's how much these cost I think it was like 20 bucks for a set of like six of them I also have some expensive knives to but um, like if you see me cooking and you see my stainless steel And black knives those are an expensive set of knives But which knives do you see me cooking with these $20 knives now? It's time to start the cooking process first. We're gonna start with adding some water to this Dutch oven pot. I love cooking with a cast-iron Dutch oven because It heats very well. You can take it from the top of the stove to the oven and it's very very good quality And if you're going to be cooking like this It's important to have good cookware Don't go broke over kitchen equipment. Just add things as you can Next I'm going to be adding the vegetables to the pot. We're going to start with the leeks and then we'll add the mushrooms and Then we'll start to water saute them Stir them around the pot Just so that they can start to sweat down a little bit and a little bit of water that I put in the in the pan and Water sauteing is basically the same thing you do when you use oil You just use water instead of oil Now I'm going to begin to add the spices first is the thyme You can use whatever order you want to use in the pepper the not chicken boy in cubes then the red pepper flakes and then you stir it in to your dish and Let those vegetables take on the flavors of the herbs and spices that we added to the pot Now that that's cooked down a little bit. We're going to add the butternut squash. Isn't that pretty? Now that you've got your butternut squash in the pot All you do is stir the vegetables together so that the flavors from the herbs and spices Start to marinate with the butternut squash And you just continue to stir for about a minute and then we're going to add our next ingredient Which is our navy beans You just want to continue to stir the Navy beans with the vegetable mixture just so the herbs and spices can Melt together and next we're going to add our water and This is filtered water that I'm adding to the pot and it's about five cups of water you can add more or less I found that five cups was a perfect amount of water to add to this dish and what you're going to do is stir it around and You're going to turn up the heat so that This can come to a boil Also will be a good idea to put the lid on the pot so that the water doesn't evaporate from the soup and so that the Soup can come to a boil a lot faster It took about five or six minutes for this to come to a boil now that it's at a boil rolling boil as you can see We're going to turn that down to a simmer and let it simmer for about 15 minutes or until your Butternut squash is as tender as you would like it to be It's been about 15 minutes and the soup is perfect It is perfectly done. It's time to serve it and it was quick and easy to make I Wish I had smell of vision because it smells really really good And I cannot wait to make this soup again because it is one of those soups that is Just perfect for a cold winter day I think I would make this in the summer as well because it's a It's a brothy soup and As you can see I'm doing a taste test to see if all the spices are perfect and I'm telling you I did not have to put one other herb or spice in the soup It was absolutely perfect. So there you have it ladies and gentlemen Butternut squash and white bean soup All of the details for this recipe and the tools I used will be listed below in the description box If you liked this video, please give it a thumbs up share it with a friend and don't forget to subscribe Thanks so much for watching and until next time y'all take care. Love y'all