Squash and White Bean Soup

Why You’ll Love This Recipe

• Creamy and Hearty: Smooth squash puree blended with tender white beans.

• Nutritious: Full of fiber, protein, and vitamins from beans and squash.

• Simple Ingredients: Uses pantry staples and seasonal produce.

• Versatile: Can be enjoyed as a starter or main dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons olive oil

• 1 onion, diced

• 3 cloves garlic, minced

• 4 cups peeled and cubed butternut or acorn squash

• 1 can (15 oz) white beans, drained and rinsed

• 4 cups vegetable or chicken broth

• 1 teaspoon dried thyme

• Salt and pepper to taste

• Optional toppings: fresh parsley, a drizzle of olive oil, or toasted pumpkin seeds

Directions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until softened and fragrant, about 5 minutes.

2. Add Squash and Broth: Stir in squash cubes and broth. Bring to a boil, then reduce heat and simmer until squash is tender, about 20-25 minutes.

3. Add Beans and Herbs: Add white beans and thyme. Simmer for another 5 minutes to heat through.

4. Blend Soup: Use an immersion blender or transfer to a blender to puree until smooth and creamy.

5. Season and Serve: Season with salt and pepper. Serve hot with optional toppings.

Servings and Timing

• Servings: 4-6

• Preparation Time: 10 minutes

• Cooking Time: 30 minutes

• Total Time: 40 minutes

Variations

• Add Greens: Stir in spinach or kale near the end of cooking.

• Spicy Twist: Add a pinch of cayenne pepper or smoked paprika.

• Creamier Soup: Stir in coconut milk or cream before serving.

• Roasted Squash: Roast squash before adding for a deeper flavor.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Freezing: Freeze in portions for up to 3 months.

• Reheating: Warm gently on the stovetop or in the microwave until heated through.

FAQs

Can I use fresh or canned squash?

Fresh squash is best; canned pumpkin can be substituted but changes texture.

Can I use dried beans?

Yes, soak and cook before adding to soup.

Is this soup vegan?

Yes, when made with vegetable broth and no dairy toppings.

Can I add other vegetables?

Carrots or celery add extra flavor and nutrition.

How thick is this soup?

Smooth and creamy; adjust broth for preferred consistency.

Can I make this soup in a slow cooker?

Yes, cook on low for 6-8 hours or high for 3-4 hours.

Can I add protein?

Add cooked chicken or sausage for a non-vegetarian version.

How do I store leftovers?

In airtight containers in the fridge or freezer.

Can I add herbs?

Fresh parsley or thyme enhance the flavor.

What toppings work well?

Toasted seeds, fresh herbs, or a drizzle of olive oil.

Conclusion

Squash and White Bean Soup is a comforting, creamy, and nutritious meal perfect for cozy days and healthy eating. Easy to make and full of wholesome ingredients, this soup is sure to satisfy your appetite and warm your soul.