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.
Butternut Squash White Bean Soup
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:
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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.
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Add garlic, ginger, cumin, and cinnamon. Stir and cook for 1 minute.
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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.
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Bring to a boil then reduce heat to a simmer. Cover and simmer until squash is tender, about 30 minutes.
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Remove and discard thyme stems (the leaves should fall off during the cooking process).
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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.
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Cook until beans are heated through, about 5 minutes.
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Ladle soup into bowls and top with a heaping tablespoon or two of couscous mixture.
For the couscous topping:
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While the soup is simmering, prepare couscous according to package instructions.
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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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Liz says
Such a magnificent soup, Renee! That topping looks like a company worthy dish alone! Brava!
Amanda says
Oh my!! What a beautiful looking soup! I like that it’s chunky style 🙂 That topping sounds so amazing… all the different textures!
David @ CookingChat says
looks great, love the creative couscous topping!
Jennifer says
I love beans and butternut squash together and the addition of couscous makes this one mouthwatering meal that I can’t wait to try!
Lauren @ Sew You Think You Can Cook says
What a great idea to top your soup with couscous!
Christie says
This is an awesome soup. I love all the nutrition in it and I am a huge couscous fan.
Diana @DandelionGreensBlog says
Wow, this dish is perfection! I adore the fact that you left it chunky. And what a nice addition of the Israeli couscous and dried apricots on the top- delicious!
Gwen @simplyhealthyfamily says
Wow! I love all of the flavors going on in this soup! I can’t wait to try it! saved and shared 😉
Krayl @ An Appealing Plan says
Great minds think alike Renee -I love Navy Beans AND I too could eat it all in one sitting!.
Marlene @Nosh My Way says
Brilliant idea to use couscous as a topping on this soup
Sam @ PancakeWarriors says
Oh wow I love the combo of soup and Israeli couscous on top! I don’t think I’d be sharing any of this soup either!
Tammi @Momma's Meals says
This looks heavenly! Love the topping too.
The Ninja Baker says
Tee hee. Who would want to share your cheery soup, Renee? P.s. So glad to see Georgia is getting a string of rainy days…Wasn’t there a drought a couple of years ago? (Always inspiring that things can change…California – happy to say- is getting a bit more rain this year…But we need more and more excuses to make your soup!)
Sue Lau says
The couscous is the prefect finishing touch! Wish you had saved a bowl for me! ~s
Hezzi-D says
Love the couscous topping on this soup! Sounds amazing!
Valerie says
This is a beautiful dish!
The Wimpy Vegetarian says
What a gorgeous soup! And so healthy too. I love butternut squash soups and have never added beans. Shame on me!!
CarriesExpKtchn says
This soup looks wonderful and so comforting on a cold day.
Cindys Recipes and Writings says
Perfect bean soup to me! My guy doesn’t eat beans,so I really get the secret joy of “more for me.”
Sarah says
Love the colours and textures going on here!
Wendy, A Day in the Life on the Farm says
I love that you left the squash in chunks instead of pureeing it and the pepitas topping is awesome.
cathy says
Two things I really like about this dish is that you left whole chunks of the butternut squash, and using couscous as a topping was inspired.
Stacy says
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!
Kimberly says
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!
Tara says
I sure could go for a bowl of the soup right now, you have no idea!!
Shaina says
This is so warm and comforting!
Bobbi's Kozy Kitchen says
Oh my goodness! This is one gorgeous bowl of soup!!