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BUTTERNUT SQUASH AND WHITE BEAN SOUP

Ingredients

For the soup:

For the couscous garnish:

Instructions

For the soup:

  1. Heat a dutch oven or soup pot over medium-high heat.
  2. Add olive oil and diced onion and sauté for 2 minutes.
  3. Stir in minced garlic and mix for another minute being careful not to burn the garlic.
  4. Add the butternut squash cubes and fresh thyme.
  5. Add the chicken stock and bring to a boil.
  6. Turn heat down to medium low and allow to simmer for 30 minutes until the butternut squash is very tender.
  7. Using a Vitamix or immersion blender, blend the soup until it's smooth.
  8. Add salt and pepper to taste and turn heat down to low.
  9. Ladle soup into serving bowls and garnish with couscous.

For the couscous garnish:

  1. In a separate pot, add 1 tablespoon olive oil, water and couscous.
  2. Bring to a boil, uncovered.
  3. Reduce heat to medium and simmer for about 7-8 minutes, stirring occasionally.
  4. Stir in the pistachios and scallions (and 1/2 of the spice packet if using flavored couscous) and simmer for another 5 minutes until couscous is tender.
  5. Let stand covered for 3-4 minutes before serving.
  6. Stir well and season with salt and pepper, to taste.

Recipe by REGAN BARONI at https://reganbaroni.com/blog/recipes/butternut-squash-white-bean-soup/