Name: Butternut Squash White Bean Soup
Total time: PT3600.0S
Yield: 4
Ingredients: 1 dash Olive Oil; 20 ounce Butternut Squash; 4 ounce Cremini Mushroom; 1 Onion; 2 clove Garlic; 1 tablespoon Fresh Sage; 1 pinch Salt; 1/2 teaspoon Pumpkin Pie Spice; 1/2 teaspoon Hungarian Paprika; 1/2 teaspoon Ground Cumin; 1 tablespoon Tomato Paste; 1 can White Beans; 1/2 cup Canned Pumpkin Purée; 1 quart Chicken Stock; 1/4 cup Parmesan Cheese

This butternut squash white bean soup is so hearty and comforting without being heavy. There are warm spices and lots of veggies for a fantastic bite.

Low-Fat

Beginner

Butternut Squash White Bean Soup

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

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potassium

Olive Oil

dash

Butternut Squash

ounce

Cremini Mushroom

Onion

Garlic

clove

Fresh Sage

tablespoon

Salt

pinch

Pumpkin Pie Spice

teaspoon

Hungarian Paprika

Ground Cumin

Tomato Paste

White Beans

Canned Pumpkin Purée

Chicken Stock

quart

Parmesan Cheese

Stove

Get out a large pot or dutch oven and heat the {@1:} in it over medium high heat. Add the {@0:} and let it start to cook and soften for a couple of minutes.

Get out a large pot or dutch oven and heat the Olive Oil (1 dash) in it over medium high heat. Add the Butternut Squash (20 ounce) [diced] and let it start to cook and soften for a couple of minutes.

Get out a large pot or dutch oven and heat the Olive Oil (1 dash) in it over medium high heat. Add the Butternut Squash (20 oz) and let it start to cook and soften for a couple of minutes.

Add in the {@0:} and let them cook another couple of minutes. Stir in the {@3:}, {@2:}, and {@1:} and stir, letting them get fragrant for another minute.

Add in the Cremini Mushroom (4 ounce) [sliced] and let them cook another couple of minutes. Stir in the Onion (1 N/A) [diced], Garlic (2 clove) [crushed], and Fresh Sage (1 tablespoon) [firmly packed, roughly chopped] and stir, letting them get fragrant for another minute.

Add in the Cremini Mushroom (4 oz) and let them cook another couple of minutes. Stir in the Onion (1), Garlic (2 cloves), and Fresh Sage (1 Tbsp) and stir, letting them get fragrant for another minute.

Season with {@4:}, {@1:}, {@0:}, and {@3:}. Then spoon in the {@2:} and let it cook for another minute while you stir.

Season with Salt (1 pinch), Pumpkin Pie Spice (1/2 teaspoon), Hungarian Paprika (1/2 teaspoon), and Ground Cumin (1/2 teaspoon). Then spoon in the Tomato Paste (1 tablespoon) and let it cook for another minute while you stir.

Season with Salt (1 pinch), Pumpkin Pie Spice (1/2 tsp), Hungarian Paprika (1/2 tsp), and Ground Cumin (1/2 tsp). Then spoon in the Tomato Paste (1 Tbsp) and let it cook for another minute while you stir.

Pour in the {@3:}, liquid and all, then the {@0:}, {@2:}, and {@1:}. Give it all a good stir, then bring to a boil.

Pour in the White Beans (1 can), liquid and all, then the Canned Pumpkin Purée (1/2 cup), Chicken Stock (1 quart), and Parmesan Cheese (1/4 cup). Give it all a good stir, then bring to a boil.

Reduce heat and let it gently simmer for 30 minutes, stirring every once in a while. It should thicken and reduce a bit. Serve hot immediately and enjoy with crusty bread!

Butternut Squash White Bean Soup

1HR

$2.02

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions