Butternut Squash Soup with White Beans and Broccoli
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.
Servings: 6
Ingredients
- 1 small onion halved and sliced - about 1 c.
- 2 cloves garlic thinly sliced
- 6 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 Tbsp. olive oil
- 4 c. peeled and 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
Instructions
- 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.