Butternut Squash and White Bean Soup
Cozy up with this sweet squash soup.
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- Yields:
- 4 serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 45 mins
Ingredients
- 1
large butternut squash
- 2 tbsp.
olive oil
- 1
onion, chopped
- 2
cloves garlic, finely chopped
- 1
1-inch piece fresh ginger, finely chopped
- 6 c.
low-sodium chicken broth
- 6
sprigs fresh thyme
- 1
(15-ounce) can white beans, rinsed
- 1
(15-ounce) can chickpeas, rinsed
- 1/2 c.
couscous
- 1/4 c.
roasted pistachios, finely chopped
- 1/4 c.
dried apricots, finely chopped
- 1/4 c.
fresh cilantro, chopped
- 1
scallion, sliced
Directions
- Step 1Cut neck off butternut squash (reserve base for another use). Peel and cut into 1/2-inch pieces. Heat 1 tablespoon olive oil in nonstick skillet on medium. Add the squash and cook, covered, stirring occasionally, 8 minutes.
- Step 2Meanwhile, heat remaining oil in Dutch oven on medium. Add onion and cook, covered, stirring occasionally, 6 minutes. Stir in garlic and ginger and cook 1 minute.
- Step 3Add broth, thyme and butternut squash and bring to a boil. Using a fork, mash white beans and add to soup along with chickpeas.
- Step 4Cook couscous as label directs; fluff with fork and fold in pistachios, apricots, cilantro and scallion. Serve soup topped with couscous mixture.
Nutritional information (per serving): About 560 calories, 15.5 g fat (2 g saturated), 26 g protein, 385 mg sodium, 88 g carb, 19 g fiber.
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