Recipes

Butternut squash soup with beans and escarole

Cook Time

10 min

Total Time

35 min

Servings

8

Butternut squash soup with beans and escarole

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. 

Butternut squash soup with beans and escarole

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. 

Servings

8

Total Time

35 min

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.

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