Description
A hearty, creamy soup made with butternut squash, white beans, and Mediterranean herbs.
Ingredients
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
2 medium carrots, chopped
2 celery stalks, chopped
1 medium butternut squash, peeled and cubed
4 cups vegetable broth (or chicken broth)
2 cans (15 oz) cannellini beans, drained and rinsed
1 tsp dried thyme
1 tsp dried rosemary
½ tsp smoked paprika
Salt & pepper, to taste
2 cups baby spinach (optional)
Juice of ½ lemon
Fresh parsley, for garnish
Instructions
1. Heat olive oil in pot, sauté onion, garlic, carrots, celery until softened.
2. Add squash, thyme, rosemary, paprika, salt, and pepper. Cook 2–3 minutes.
3. Pour in broth, bring to boil, simmer 20 minutes until squash tender.
4. Add beans, partially blend soup for creaminess.
5. Stir in spinach and lemon juice, simmer 2 minutes.
6. Taste, adjust seasoning, and serve with parsley.
Notes
Roast squash first for richer flavor.
Swap spinach for kale or chard.
Store leftovers for 3 days or freeze portions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 640mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg