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.
- 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
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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!