Squash And White Bean Soup With Parmesan Biscuits

Name: Squash And White Bean Soup With Parmesan Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 1 14.5-ounce can diced tomatoes; 1 small butternut squash, peeled and cut into 1/2-inch pieces (4 cups); 1 tablespoon fresh thyme; Kosher salt and black pepper; 2 15-ounce cans cannellini beans, rinsed; 1 bunch spinach, thick stems removed (4 cups); Biscuit mix and ingredients to make 8 biscuits; 1/4 cup shredded Parmesan (1 ounce)

Servings: persons

1
Heat the oil in a Dutch oven over medium-high heat. Add the onion and cook, stirring often, until soft, 5 to 6 minutes. Add the tomatoes and their juices and cook, stirring occasionally, for 3 minutes.
2
Stir in the squash, thyme, 5 cups water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper and bring to a boil. Reduce heat and simmer until the squash is tender, about 15 minutes. Stir in the beans and spinach and cook until the spinach is wilted and the beans are heated through, 2 to 3 minutes.
3
Meanwhile, prepare the biscuits according to the package directions, sprinkling with the Parmesan before baking. Serve with the soup.
4
To make this satisfying soup even heartier, add 1/2 cup orzo or other small pasta at the same time you add the water.

255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 onion, chopped, 1 14.5-ounce can diced tomatoes, 1 small butternut squash, peeled and cut into 1/2-inch pieces (4 cups), and more.

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

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!