Creamy Butternut Squash & White Bean Soup (Cozy Fall Edition)
High In Protein and Fiber!
Ingredients (serves 4–5)
1 medium butternut squash, peeled and cubed (~4 cups)
1 small yellow onion, chopped
2 garlic cloves, minced
1 Tbsp olive oil (plus more for drizzling)
1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
6 cups Pacific Foods chicken broth (or vegetable broth for vegetarian)
½ tsp salt, plus more to taste
¼ tsp black pepper
½ tsp ground cinnamon
⅛ tsp nutmeg (a small pinch — just enough for warmth)
Optional: ½ tsp smoked paprika for depth
Optional garnish: olive oil drizzle, toasted pumpkin seeds, fresh thyme, or roasted chickpeas
Directions
1) Roast the squash (for flavor): Preheat oven to 425°F. Toss cubed squash with a drizzle of olive oil, salt, and pepper. Roast on a parchment-lined sheet for 25–30 minutes, until tender and golden.
2) Sauté aromatics: In a large pot, heat 1 tsp olive oil over medium heat. Add onion and sauté 4–5 minutes until soft and translucent. Add garlic and cook 30 seconds until fragrant.
3) Simmer: Add roasted squash, white beans, cinnamon, nutmeg, and broth. Bring to a boil, then reduce heat and simmer for 10–15 minutes to let the flavors blend.
4) Blend: Use an immersion blender (or transfer carefully to a blender) and blend until smooth and creamy. If it’s too thick, add another splash of broth or water until it’s silky and pourable.
5) Season & serve: Taste and adjust with more salt and pepper if needed. Ladle into bowls and finish with a drizzle of olive oil for richness. Add optional toppings like pumpkin seeds, thyme, or roasted chickpeas for texture.
