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!
Servings: 6 servings
Calories: 95kcal
Cost: $3
Ingredients
- 2 tablespoons extra virgin 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: 95kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 1478mg | Potassium: 253mg | Fiber: 2g | Sugar: 6g | Vitamin A: 9956IU | Vitamin C: 10mg | Calcium: 34mg | Iron: 1mg