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Servings:

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:

Ingredients

•

1 dash

Olive Oil

•

4 cups

Butternut Squash , diced

•

1 cup

Cremini Mushrooms , sliced

•

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)

White Beans

•

1/2 cup

Canned Pumpkin Purée

•

4 cups

Chicken Stock

•

4 Tbsp

Freshly Grated Parmesan Cheese

Cooking Instructions

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.

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.

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 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.

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