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Squash and White Bean Soup

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Squash and White Bean Soup is a comforting, creamy, and nutritious soup combining the natural sweetness of squash with hearty white beans for a wholesome, satisfying meal.

Ingredients

  1. 2 tablespoons olive oil
  2. 1 onion, diced
  3. 3 cloves garlic, minced
  4. 4 cups peeled and cubed butternut or acorn squash
  5. 1 can (15 oz) white beans, drained and rinsed
  6. 4 cups vegetable or chicken broth
  7. 1 teaspoon dried thyme
  8. Salt and pepper to taste
  9. Optional toppings: fresh parsley, a drizzle of olive oil, or toasted pumpkin seeds

Instructions

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

  1. Stir in squash cubes and broth. Bring to a boil, then reduce heat and simmer until squash is tender, about 20-25 minutes.
  2. Add white beans and thyme. Simmer for another 5 minutes to heat through.
  3. Use an immersion blender or transfer to a blender to puree soup until smooth and creamy.
  4. Season with salt and pepper. Serve hot with optional toppings.

Notes

  1. Stir in spinach or kale near the end of cooking for added greens.
  2. Add cayenne pepper or smoked paprika for a spicy twist.
  3. Stir in coconut milk or cream before serving for a creamier soup.
  4. Roast squash before adding for deeper flavor.
  5. Store leftovers in airtight container in fridge up to 4 days; freeze up to 3 months.
  6. Reheat gently on stovetop or microwave.

Nutrition

Find it online: https://thefamilycooking.com/squash-and-white-bean-soup/