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SideChef
Recipes
Beans & Legumes
Butternut Squash White Bean Soup

15 INGREDIENTS • 5 STEPS • 1HR

Butternut Squash White Bean Soup

Recipe
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.
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
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.
1HR
Total Time
$2.02
Cost Per Serving
Ingredients
Servings
4
us / metric
Olive Oil
1 dash
Olive Oil
Butternut Squash
4 cups
Butternut Squash, diced
Cremini Mushroom
1 cup
Cremini Mushroom, sliced
Onion
1
Onion, diced
Garlic
2 cloves
Garlic, crushed
Fresh Sage
1 Tbsp
Fresh Sage, firmly packed, roughly chopped
Salt
1 pinch
Salt
Pumpkin Pie Spice
as needed
Pumpkin Pie Spice
Hungarian Paprika
as needed
Hungarian Paprika
Ground Cumin
as needed
Ground Cumin
Tomato Paste
1 Tbsp
Tomato Paste
White Beans
1 can
(15 oz)
White Beans
Canned Pumpkin Purée
1/2 cup
Canned Pumpkin Purée
Chicken Stock
4 cups
Chicken Stock
Parmesan Cheese
4 Tbsp
Freshly Grated Parmesan Cheese
Nutrition Per Serving
VIEW ALL
Calories
291
Fat
5.1 g
Protein
17.0 g
Carbs
49.5 g
Love This Recipe?
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Butternut Squash White Bean Soup
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author_avatar
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
Cooking InstructionsHide images
step 1
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 (4 cups) and let it start to cook and soften for a couple of minutes.
step 2
Add in the Cremini Mushroom (1 cup) 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.
step 2 Add in the Cremini Mushroom (1 cup) 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.
step 3
Season with Salt (1 pinch), Pumpkin Pie Spice (as needed), Hungarian Paprika (as needed), and Ground Cumin (as needed). Then spoon in the Tomato Paste (1 Tbsp) and let it cook for another minute while you stir.
step 4
Pour in the White Beans (1 can), liquid and all, then the Canned Pumpkin Purée (1/2 cup), Chicken Stock (4 cups), and Parmesan Cheese (4 Tbsp). Give it all a good stir, then bring to a boil.
step 5
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!
step 5 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!
Tags
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Beans & Legumes
Comfort Food
Lunch
Healthy
Shellfish-Free
Dinner
Mushrooms
Fall
Pumpkin
Vegetables
Soups & Stews
Winter
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