Butternut Squash and White Bean Soup Recipe

Name: Butternut Squash and White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large garlic clove, minced; 2 tablespoons extra-virgin olive oil; 1/2 small butternut squash (1 lb), peeled, seeded, and cut into 1/2-inch pieces (2 cups); 1 3/4 cups chicken broth (14 fl oz); 2 cups water; 1 (16- to 19-oz) can white beans (preferably cannellini), rinsed and drained; 2 canned whole tomatoes, coarsely chopped; 1 teaspoon finely chopped fresh sage; 1 oz finely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving; 1/4 cup hulled green pumpkin seeds (not roasted; optional)

Servings: persons

1 large garlic clove, minced
2 tablespoons extra-virgin olive oil
1/2 small butternut squash (1 lb), peeled, seeded, and cut into 1/2-inch pieces (2 cups)
1 3/4 cups chicken broth (14 fl oz)
2 cups water
1 (16- to 19-oz) can white beans (preferably cannellini), rinsed and drained
2 canned whole tomatoes, coarsely chopped
1 teaspoon finely chopped fresh sage
1 oz finely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving
1/4 cup hulled green pumpkin seeds (not roasted; optional)

1
Cook garlic in 1 tablespoon oil in a 3-quart heavy saucepan over moderate heat, stirring frequently, until golden, about 1 minute.
2
Add squash, broth, water, beans, tomatoes, and sage and simmer, covered, stirring occasionally, until squash is tender, about 20 minutes.
3
Mash some of squash against side of saucepan to thicken soup.
4
Remove from heat and stir in 1/2 cup cheese and salt and pepper to taste.
5
While soup is simmering, cook pumpkin seeds in remaining tablespoon oil in a small skillet over moderately low heat, stirring, until seeds are plump and lightly toasted, 2 to 4 minutes.
6
Season with salt.
7
Serve soup sprinkled with pumpkin seeds and additional cheese.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large garlic clove, minced, 2 tablespoons extra-virgin olive oil, 1/2 small butternut squash (1 lb), peeled, seeded, and cut into 1/2-inch pieces (2 cups), 1 3/4 cups chicken broth (14 fl oz), and more.

Yes, Butternut Squash and White Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash and White Bean Soup

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