Ingredients
Equipment
soup pot with lid
Cooking Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook for 4-5 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Add butternut squash and stir to coat.
- Pour in vegetable broth and add thyme and sage.
- Bring to a gentle boil, then reduce heat to low.
- Cover and simmer for 25-30 minutes, until the squash is easily pierced with a fork. Stir in the drained white beans and simmer gently for another 5 minutes, until heated through.
- Stir in white beans and cook for another 5 minutes.
- Season with salt and black pepper.
- Serve warm.
Nutrition
Notes
• Cut the squash into evenly sized cubes so the pieces become tender at a similar time.
• Use cooked white beans. Drain and rinse canned beans before adding them; dried beans cannot be substituted directly into this method.
• Check the squash with a fork before adding the beans. Larger cubes may need additional simmering time.
• Add the beans near the end and simmer gently to help them hold their shape.
• Taste before adding salt, especially when using regular salted vegetable broth.
• For a slightly thicker soup without blending, mash a few tender squash pieces against the side of the pot and stir them back into the broth.