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Butternut Squash White Bean Soup for #SundaySupper

Butternut Squash White Bean Soup with Couscous Topping | Magnolia Days

It was decision time again. Nothing major loomed, it was only having to make a simple choice. There I stood gazing into the pantry pondering which one to pick. There were so many varieties and it was a moment of realization of how beans are such a part of my meals. I counted 14 different ones including both dried and canned. Then I pulled out my trusty recipe book and decided to make Butternut Squash White Bean Soup featuring cannellini and navy beans.

Why the decision on beans? It is because of a Sunday Supper Beantastic event theme. My head was filled with so many possibilities. It’s pretty obvious I enjoy beans since I had so many on hand. Should I make a side dish, salad, main dish, or even dessert (with vanilla bean)? Choices, choices. The weather played a part in the process. A string of cold, rainy days called for soup and then it all fell into place.

Butternut Squash White Bean Soup with Couscous Topping | Magnolia Days

How is the butternut squash white bean soup? It’s hearty and chunky instead of the usual creamy style. The chunk textures range from soft squash to firm pearl couscous. Cumin and cinnamon are warm spices that go so well with the squash. There is a fruity accent from dried apricots in the topping. Pepitas (pumpkin seed kernels) add yet another level of texture lending an occasional crunch.

Butternut Squash White Bean Soup with Couscous Topping | Magnolia Days

A confession about this soup: I ate it all. I didn’t eat the whole pot at one sitting. I ate it for days. My husband was not in the mood for soup on the day I made it. He had something different for dinner. I secretly smiled on the inside because I knew it was more for me. I had plenty leftover soup after lunch the next day. It was my full intention on sharing it with a friend. Then I simply couldn’t part with it. Butternut Squash White Bean soup became my lunch the following two days. Yep, every single drop was mine, all mine.

Butternut Squash White Bean Soup with Couscous Topping | Magnolia Days

Are beans a regular part of your meals? They certainly are in mine. One of my most popular recipes is Butter Beans Southern-Style. A favorite of mine is Vegetable Salad because it has several beans in it. Scroll down to find more bean recipes. Thanks to Tammi of Momma’s Meals for hosting this Beantastic Sunday Supper event.

Butternut Squash White Bean Soup with Couscous Topping | Magnolia Days
4.5 from 4 votes
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Butternut Squash White Bean Soup

Butternut Squash-White Bean Soup is made with cannellini and navy beans. It is topped with Israeli (pearl) couscous mixed with apricots and pepitas.
Course Soup
Cuisine American
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Author Renee

Ingredients

For the soup:

  • 2 tablespoons olive oil
  • 1 medium sweet onion Vidalia recommended, finely chopped
  • 2 garlic cloves minced
  • 1 tablespoon ginger paste or fresh grated ginger
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 small butternut squash; peeled about 1/2-inch cubes, seeded, and cut into bite-sized pieces
  • 4 cups vegetable broth plus more or water if needed
  • 6 sprigs of fresh thyme tied together tightly with twine
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper
  • 1 can navy beans 15 ounces, rinsed and drained
  • 1 can cannellini beans 15 ounces, rinsed and drained

For the couscous topping:

  • 3/4 cup uncooked Israeli couscous pearl
  • 6 dried apricots finely chopped
  • 1 green onion white and light green part only, thinly sliced
  • 1/4 cup pepitas pumpkin seed kernels
  • 2 tablespoons flat leaf parsley chopped
  • Pinch of salt and pepper

Instructions

For the soup:

  1. Heat olive oil in a large Dutch oven or soup pot over medium heat. Add onion and sprinkle with salt and pepper. Cook, stirring occasionally, until softened and translucent, about 5 minutes.
  2. Add garlic, ginger, cumin, and cinnamon. Stir and cook for 1 minute.
  3. Add butternut squash, broth, thyme, salt, and pepper. Make sure there is enough broth to cover the squash. Add more broth or water if needed. Stir to combine.
  4. Bring to a boil then reduce heat to a simmer. Cover and simmer until squash is tender, about 30 minutes.
  5. Remove and discard thyme stems (the leaves should fall off during the cooking process).
  6. Place 1/4 of both beans in a small bowl and mash with a fork. Add both beans and mashed beans to the pot and stir to combine.
  7. Cook until beans are heated through, about 5 minutes.
  8. Ladle soup into bowls and top with a heaping tablespoon or two of couscous mixture.

For the couscous topping:

  1. While the soup is simmering, prepare couscous according to package instructions.
  2. Stir in apricots, green onion, pepitas, parsley, salt, and pepper.

Recipe Notes

Butternut Squash-White Bean Soup is made with cannellini and navy beans. It is topped with Israeli (pearl) couscous mixed with apricots and pepitas.

Recipe inspired by one in Woman’s Day magazine, October 2015 edition.

Do you enjoy cooking with and eating beans? Check out these Beantastic recipes by Sunday Supper contributors:

Beantastic Beginners:

Bean-a-rific Soups and Stews:

Bean-a-licious Sides:

Incredi-bean Main Meals:

Amaze-beans Sweet Endings:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Recipe Rating




Bobbi's Kozy Kitchen

Saturday 7th of March 2015

Oh my goodness! This is one gorgeous bowl of soup!!

Shaina

Monday 2nd of March 2015

This is so warm and comforting!

Tara

Monday 2nd of March 2015

I sure could go for a bowl of the soup right now, you have no idea!!

Kimberly

Monday 2nd of March 2015

Oh my ...this looks just divine! So comforting for the bitter cold days we're having here in St. Louis! And using couscous as a topping? Genius!

Stacy

Monday 2nd of March 2015

I certainly wouldn't want to share either, Renee, your soup is so beautiful! Gorgeous colors and great flavors, especially with the couscous topping. The apricots are genius!