Butternut squash soup never made my list of recipes to try, that is, before this year. My experience with butternut squash was mostly in roasting it, mashing it, then serving it seasoned with cinnamon and applesauce. Prepared like that it has a cinnamony sweet flavor, which is wonderful for a roasted squash dish. But for soup, I prefer a more savory taste, never having cared much for sweeter soups.
After trying a delicious pasta dish with cubed butternut squash and white beans earlier this fall though, I couldn’t resist coming up with a butternut squash soup that’s more savory than sweet; and here it is. Thick and full of flavor from the addition of cumin, turmeric, rosemary, and thyme, it warms you up even on the dreariest of rainy or snowy days. The addition of white beans and broccoli complements the silkiness of the squash. It keeps you full and satisfies your hunger.
Butternut squash is naturally low in fat and sodium, and is an excellent source of vitamin A, vitamin C, and potassium, and a good source of fiber. Add the nutritional benefits of beans – think iron, protein, and fiber to name a few – and broccoli and you have a soup that’s both delicious and healthy.
Butternut Squash, white beans, and broccoli come together with thyme, rosemary, and warm spices of cumin and turmeric for a delicious, healthy, and filling soup. Perfect for fall and winter.
- 1 small onion, halved and sliced - about 1 c.
- 2 cloves garlic, thinly sliced
- 6 sprigs of fresh thyme
- 1 sprig of fresh rosemary
- 2 Tbsp. olive oil
- 4 c. peeled, diced (1/2 inch) butternut squash pieces
- 4 c. reduced sodium chicken broth
- 1/3 c. dry white wine (I used chardonnay)
- 1 (15 oz) can navy beans, drained and rinsed
- 1 tsp. cumin
- 1 tsp. turmeric
- 1 1/2 c. cooked broccoli
- Heat 2 Tbsp. olive oil over medium-low heat in a large saucepan. Add thyme, rosemary, and onions and cook for five minutes, stirring frequently. Add garlic and cook another 1-2 minutes, still over medium-low heat, stirring frequently.
- Add butternut squash pieces and continue cooking over medium-low heat, stirring occasionally, about 25 minutes, until squash is fork-tender.
- Pour chicken broth and wine into the squash mixture and simmer about 10-15 minutes to further soften the squash. Remove thyme and rosemary stems.
- Remove from heat and blend using a stick blender until soup is smooth. Add beans, cumin, turmeric, and broccoli and return to simmer until all ingredients are heated through.
- Serves 5-6.