Butternut Squash White Bean Soup for #SundaySupper

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.

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.

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.

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.

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:

• Avocado Hummus by Our Good Life
• Bean Ragoût and Crisped Mushrooms by Culinary Adventures with Camilla
• Black Bean Chili Nachos by Brunch with Joy
• Chickpea Fries (Panisse) by Curious Cuisiniere
• Greek Layer Hummus Dip by Food Done Light
• Pizza Roasted Chickpeas by A Kitchen Hoor’s Adventures
• White Bean and Basil Spread by Peaceful Cooking

Bean-a-rific Soups and Stews:

• Butternut Squash White Bean Soup by Magnolia Days
• Chickpea and Bean Soup by Momma’s Meals
• Classic Cassoulet by Food Lust People Love
• Italian Beans and Greens by Simply Healthy Family
• Kielbasa and White Bean Soup by Cosmopolitan Cornbread
• Navy Bean & Kale Soup by An Appealing Plan
• Slow Cooker Navy Bean Soup with Ham by The Messy Baker
• Slow Cooker Pork with Beans Stew by Nosh My Way
• Spicy Sausage, White Bean and Spinach Soup by Bobbi’s Kozy Kitchen

Bean-a-licious Sides:

• Bean and Cornbread Salad by MealDiva
• Clams with Black Beans by A Day in the Life on the Farm
• Gluten Free Green Bean Casserole by Gluten Free Crumbley
• Gold Rush Baked Beans by Lifestyle Food Artistry
• Maple Brown Sugar Baked Beans by Carrie’s Experimental Kitchen
• Pinto Beans With Cornbread Croutons by Nik Snacks
• Whiskey Bacon Baked Beans by Sew You Think You Can Cook

Incredi-bean Main Meals:

• Arugula Tomato and Beans Flatbread by Family Foodie
• Bean and Bacon Tacos by Jane’s Adventures in Dinner
• Beefy Lima Bean Casserole by Cindy’s Recipes and Writings
• Black-Eyed Pea Ragout with Frisée and an Egg by The Wimpy Vegetarian
• Colombian Red beans – Frisoles Antioquenos by Palatable Pastime
• Honey-Lime Black Bean and Sweet Potato Tacos by The Chunky Chef
• One Pot Tuscan Style Garlic Herb Pork Chops by Hezzi-D’s Books and Cooks
• Orecchiette Pasta with Greens and Beans by Delaware Girl Eats
• Skillet Black Beans and Pork by Cooking Chat
• Ultimate Chili Stuffed Sweet Potatoes by Pancake Warriors

Amaze-beans Sweet Endings:

• Chocolate Covered Espresso Bean Bark by Love and Confections
• Flourless Almond Joy Cookie Dough Ball by Cupcakes & Kale Chips
• Flourless Mocha Brownies by That Skinny Chick Can Bake
• Gluten-Free Black Bean Brownies by Wallflour Girl
• Gluten-Free Donuts by NinjaBaker
• Pecan Praline Black Bean Brownies by Rhubarb and Honey
• Soy Awesome Cookies 2.0 by What Smells So Good?
• Strawberry Coco-Cacao Bean Green Smoothie by Dandelion Greens
• Sweet Bean Pie by Shockingly Delicious
• Vanilla Bean Creme Brulee by Noshing With The Nolands

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