Butternut Squash and White Bean Soup
Ingredients
For the soup:
- 2 tablespoons olive oil
- 1/2 yellow onion, finely diced
- 2 cloves garlic, minced
- 1 butternut squash, peeled and cubed
- 5 sprigs of fresh thyme or 1 teaspoon dried thyme
- 4 cups chicken broth
- 1 can cannellini beans, drained and rinsed
- 1 can chickpeas, drained and rinsed
- Salt and pepper, to taste
- 2 tablespoons flat leaf parsley, roughly chopped
For the couscous garnish:
- 1 cup couscous (flavored or original)
- 1-3/4 cups water
- 1 tablespoon olive oil
- 1/4 cup roasted pistachios, roughly chopped
- 2 scallions, finely chopped
Instructions
For the soup:
- Heat a dutch oven or soup pot over medium-high heat.
- Add olive oil and diced onion and sauté for 2 minutes.
- Stir in minced garlic and mix for another minute being careful not to burn the garlic.
- Add the butternut squash cubes and fresh thyme.
- Add the chicken stock and bring to a boil.
- Turn heat down to medium low and allow to simmer for 30 minutes until the butternut squash is very tender.
- Using a Vitamix or immersion blender, blend the soup until it's smooth.
- Add salt and pepper to taste and turn heat down to low.
- Ladle soup into serving bowls and garnish with couscous.
For the couscous garnish:
- In a separate pot, add 1 tablespoon olive oil, water and couscous.
- Bring to a boil, uncovered.
- Reduce heat to medium and simmer for about 7-8 minutes, stirring occasionally.
- 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.
- Let stand covered for 3-4 minutes before serving.
- 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/