Italian Butternut Squash and White Bean Soup With Greens

READY IN: 30mins
Recipe by Lynne the Pirate Qu

I clipped this from a magazine years ago and just now came across it again. As someone who is allergic to cow's milk, I'm always happy to find tasty, satisfying vegetarian soups that are dairy-free. Although I haven't tried this one yet, it looks so good I know that I will do so soon. :) Prep time does not include peeling, seeding and dicing the squash; you can save time and effort by buying peeled and cut butternut squash, which is available at some grocery stores (such as Trader Joe's).

Top Review by bluemoon downunder

A really tasty and easy to prepare soup which like all good soup recipes is wonderfully versatile so that you can add an ingredient or two or vary it slightly depending on what was looking good at the market or what you have that needs using! I used all the listed ingredients, using my Recipe #135453 for the vegetable broth, doubling the garlic and adding half a Savoy cabbage that needed using and 2 leeks (because I love them and pretty well always have some in the fridge). I also used more butternut squash and more spinach. I used dried rosemary, sage, thyme and oregano. YUM! I added an extra cup of stock and the soup was still thick with delicious vegetables! If you weren't committed to retaining the vegetarian nature of this soup, it would taste great with some sausage added. If you're making this, do include your favourite herbs as these contribute so much to the final flavour of the soup. Thank you for sharing this yummy recipe, Lynne. Made for PRMR.

Ingredients Nutrition

Directions

  1. In a large pot, heat oil over medium heat until hot. Add onion and Italian seasoning; cook 3 minutes, or until onion is slightly tender.
  2. Add garlic; cook for 30 seconds. Stir in broth, beans, squash, pepper and salt. Bring to a boil, then reduce heat to low and simmer for 10 minutes, stirring occasionally.
  3. Stir in spinach. Cook 8 to 10 minutes, or until squash and greens are tender.

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