Butternut Squash Bean Soup
A savory protein-packed blend of butternut squash, white beans, chickpeas and couscous. Warm, comforting and so tasty!
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- 3 cups butternut squash, cut into bite-size pieces (about 1/2 medium squash)
- 2 tbsp olive oil, divided
- 1/2 small yellow onion, chopped
- 2 cloves minced garlic
- 6 cups low sodium vegetable broth, or chicken broth
- 1 tsp vegetable soup base, optional
- 1 tsp dried thyme
- 15 ounce white beans, canned, drained
- 15 ounce chickpeas, canned, drained
- 1/2 cup couscous, cooked according to package directions
- 1/4 cup almond slices
- 1/4 cup parsley, chopped
- salt and pepper
- extra almonds and parsley for garnish, optional
Heat 1 tablespoon olive oil in large skillet over medium heat. Add squash, stir and cook covered for 8 minutes. Stirring occasionally.
Meanwhile, heat remaining oil in a large dutch oven or soup pot over medium high heat. Add onions and cook until tender, about 5 minutes. Stir onions occasionally. Add garlic and cook an additional 1 minute.
Add broth, soup base, thyme, chickpeas and cooked squash to the dutch oven and bring to a boil. Reduce heat to a simmer.
In the can or a bowl, slightly mash the white beans with a fork. Add to the pot with the chickpeas. Continue simmering for additional 5 minutes. Add salt and pepper to taste.
Fluff the cooked couscous, fold in the almonds and parsley.
Ladle hot soup into bowls, top each with 1/4 cup of couscous mixture. Garnish with additional almonds and parsley. Serve hot.
To add extra flavor, add 1 teaspoon (or more) jarred vegetable or chicken soup base. Soup base mix is high in sodium, so no other salt was included in this recipe, except to taste.
*Jarred soup base is available in the soup aisle at most grocery stores.
Serving: 1cup | Calories: 295kcal | Carbohydrates: 46.51g | Protein: 12.9g | Fat: 7.42g | Saturated Fat: 0.87g | Sodium: 719.13mg | Potassium: 703.91mg | Fiber: 9.71g | Sugar: 5.78g | Vitamin A: 6128.47IU | Vitamin C: 14.77mg | Calcium: 119.79mg | Iron: 4.42mg
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