Recipe Image
Servings:
4
Butternut Squash White Bean Soup
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.
Total Time
1hr
0.0
0 Ratings
Author: Jeanie and Lulu's Kitchen
Servings:
4
Ingredients
•
1
dash
Olive Oil
•
4
cups
Butternut Squash
, diced
•
1
cup
Cremini Mushrooms
, sliced
•
1
Onion
, diced
•
2
cloves
Garlic
, crushed
•
1
Tbsp
Fresh Sage
, firmly packed, roughly chopped
•
1
pinch
Salt
•
1/2
tsp
Pumpkin Pie Spice
•
1/2
tsp
Hungarian Paprika
•
1/2
tsp
Ground Cumin
•
1
Tbsp
Tomato Paste
•
1
can
(15 oz)
(15 oz)
White Beans
•
1/2
cup
Canned Pumpkin Purée
•
4
cups
Chicken Stock
•
4
Tbsp
Freshly Grated
Parmesan Cheese
Cooking Instructions
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.
2.
Add in the
Cremini Mushrooms (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.
3.
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.
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.
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!
Nutrition Per Serving
CALORIES
291
FAT
5.1 g
PROTEIN
17.0 g
CARBS
49.5 g
