Butternut Squash and White Bean Soup
This butternut squash and white bean soup is a hearty and satisfying bowl of high protein comfort food! Serve with a slice of thick and crusty sourdough bread, curl up by the fireplace, and enjoy!
Ingredients
- 2 tablespoons olive oil plus more for drizzling
- 4 cloves garlic minced
- 1 sweet onion diced
- 4 carrots diced
- 2 stalks celery chopped
- 1 cup butternut squash diced
- 2 cans white beans drained and rinsed
- 8 cups Vegetable Stock
- 1/2 teaspoon thyme
- 1/2 teaspoon Sea Salt
Instructions
- In a large soup pot, heat the olive oil over low heat. Add the garlic, onion, carrots, and celery, and saute over low heat for 7 to 8 minutes until Vegetables become translucent.
- Add the butternut squash, white beans, Vegetable stock, thyme, and salt. Bring to a boil, then reduce to a simmer, cooking over low heat for 30 minutes.
- Remove from heat and taste, adding more salt if needed. For a thicker soup, you can add 2 cups to a blender, puree, and add the puree back into the soup pot.
- Right before serving, drizzle a bit of olive oil over the top of the soup. Serve with a thick slice of crusty bread, and enjoy!
Nutrition
Calories: 95kcalCarbohydrates: 13gProtein: 1gFat: 5gSaturated Fat: 1gSodium: 1478mgPotassium: 253mgFiber: 2gSugar: 6gVitamin A: 9956IUVitamin C: 10mgCalcium: 34mgIron: 1mg
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