Butternut Squash And White Bean Soup
20m prep 25m cook 45m ready
A hearty soup featuring tender butternut squash and white beans in a savory broth, topped with a flavorful couscous mixture of pistachios, apricots, and herbs.
Ingredients
- 2 tbsp extra virgin olive oil divided
- 1 large butternut squash peeled, seeded and cut into ½-inch pieces
- 1 onion chopped
- 2 clove garlic finely chopped
- 1 fresh ginger peeled and finely chopped
- 6 cup low-sodium chicken broth
- 6 sprig fresh thyme
- 1 white beans rinsed
- 1 chickpeas rinsed
- 1/2 cup couscous
- 1/4 cup roasted pistachios finely chopped
- 1/4 cup dried apricots finely chopped
- 1/4 cup fresh cilantro chopped
- 1 scallion sliced
Nutrition (per serving, estimated)
Estimated based off 14 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 361 mg
- Iron: 10.1 mg
- Magnesium: 178 mg
- Phosphorus: 487 mg
- Potassium: 2084 mg
- Zinc: 4.02 mg
Let's Cook
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Step 1.
Heat 1 tablespoon of the olive oil in a nonstick skillet over medium heat. Add the butternut squash pieces, cover, and cook, stirring occasionally, until tender, about 8 minutes.
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Step 2.
While the squash cooks, heat the remaining 1 tablespoon olive oil in a Dutch oven over medium heat. Add the chopped onion, cover, and cook, stirring occasionally, until softened, about 6 minutes. Stir in the chopped garlic and ginger and cook for 1 minute more.
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Step 3.
Add the chicken broth, fresh thyme sprigs, and cooked butternut squash to the onion mixture. Bring to a boil. Meanwhile, mash the rinsed white beans with a fork, then add them to the soup along with the rinsed chickpeas.
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Step 4.
While the soup simmers, cook the couscous according to package directions. Fluff with a fork, then fold in the chopped pistachios, dried apricots, cilantro, and sliced scallion.
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Step 5.
Serve the soup hot, topped with the couscous mixture.
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