Butternut Squash White Bean Soup

We are deep into soup season now my friends. Here in NJ we even just got hit with our first snow storm, UGH! I enjoy having all 4 seasons for the most part, but as an adult needing to get places and do things snow is the worst. At least Marc came home way early that day and we got to hang out. Anyway, this butternut squash white bean soup was seriously perfect cold weather food. It came together in one pot quickly with lots of vegetables and spices. It had a little flair from my Nana Lulu with the white beans and a little flair from my Nana Jeanie with the warm spices.

The base of the soup had lots of butternut squash, mushrooms, onions, garlic and sage. All of those flavors were absolutely gorgeous together! The sage and butternut squash together is so classic.
Everything else just went right into the pot after that. The pumpkin puree and parmesan cheese gave it a thicker, creamier texture without it being too heavy. I loved that.

That was all there was to it! Marc and I had yummy lunch for two days with this stuff and it was fantastic. I served it with pieces of crusty ciabatta toast to make it a complete meal and add some of my beloved carbs to the equation. Hope you all love it too! xoxo

Butternut Squash White Bean Soup
Butternut Squash White Bean Soup
5 from 2 votes
Butternut Squash White Bean Soup
Butternut Squash White Bean Soup
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

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. 

Course: Appetizer
Keyword: Butternut Squash White Bean Soup, Soup
Servings: 4
Calories: 193 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 1 dash olive oil
  • 20 ounces butternut squash diced small
  • 4 ounces cremini mushrooms
  • 1 whole onion diced small
  • 2 cloves garlic smashed
  • 1 tablespoon fresh sage packed, roughly chopped
  • 1 pinch salt
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon sweet Hungarian paprika
  • 1/2 teaspoon cumin
  • 1 tablespoon tomato paste
  • 1 can white beans 15 ounces
  • 1/2 cup canned pumpkin puree
  • 1 quart chicken stock
  • 1/4 cup freshly grated parmesan cheese
Instructions
  1. Get out a large pot or dutch oven and heat the olive oil in it over medium high heat. Add the butternut squash and let it start to cook and soften for a couple of minutes. Then add in the mushrooms and let them cook another couple of minutes. Finally, stir in the onion, garlic and sage and let them get fragrant for a minute. While it cooks season it all with the salt, pumpkin pie spice, paprika and cumin. Then spoon in the tomato paste and let it cook for another minute while you stir. Pour in the can of white beans, liquid and all, the pumpkin puree, chicken stock and parmesan to finish it. Give it all a good stir, then bring it to a boil. Reduce it to a simmer and let it gently bubble for 30 minutes. It should thicken and reduce a bit. Serve hot immediately and enjoy with crusty bread for mopping!

Nutrition Facts
Butternut Squash White Bean Soup
Amount Per Serving (1 bowl)
Calories 193 Calories from Fat 20
% Daily Value*
Fat 2.2g3%
Saturated Fat 1.3g8%
Cholesterol 6mg2%
Sodium 889mg39%
Potassium 958mg27%
Carbohydrates 36g12%
Fiber 10g42%
Sugar 7.6g8%
Protein 9.9g20%
Calcium 180mg18%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Butternut Squash White Bean Soup
Butternut Squash White Bean Soup

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