Butternut squash soup with beans and escarole

Serves

Cook Time

10 min

Total Time

35 min

Soup

No items found.

American 🇺🇸

No items found.

This soup is another great source of protein and fiber. It‚‘s a very simple and easy weeknight soup, not a lot of chopping and you can get the butternut squash already diced and the supermarket. Adding the balsamic vinegar adds an extra nice flavor. This is a great soup to make a big batch of and then freeze it in an air tight container. Tip: Store in small batches so when you want to reheat you won‚‘t have to reheat the whole soup, just as much as you want.

Ingredients

2 tbsp olive oil
1 head escarole, chopped
3 cloves garlic, chopped
1 onion, chopped
2 tsp fresh thyme leaves chopped
1 1/2 tsp kosher salt
Freshly ground black pepper
1 (15oz) can good quality diced tomatoes
1 medium butternut squash, peeled and diced
4 cups low-sodium chicken broth
2 tsp balsamic vinegar
1 (15oz) can cannellini beans, drained and rinsed

Directions

In a large (5½- to 7/-quart) Dutch oven, heat 1 tablespoon olive oil over medium-high heat.
Add the onion, thyme, and garlic and sauté about 4-5 minutes until the onions soften.
Stir in the tomatoes, squash, and broth.
Bring soup to a simmer and cook for 20 minutes or until the squash is tender.
Purée the soup in a blender (in batches), or leave in the pot and use an immersion blender.
Stir in the balsamic vinegar, escarole, and beans.
Heat for an additional 5 minutes to warm the beans before serving.

Calories: Approximately 215 kcal Protein: Approximately 7g Carbohydrates: Approximately 35g Dietary Fiber: Approximately 9g Sugars: Approximately 6g Fat: Approximately 6g Nutritional disclaimer Nutritional information is provided as a reference using AI and an online calculator. We recommend verifying the information independently. It could vary based on cooking methods, amounts, and ingredients used.