Butternut Squash and White Bean Soup | Regan Baroni

Ingredients

• 2 tablespoons olive oil
• 1/2 yellow onion, finely diced
• 2 cloves garlic, minced
• 1 butternut squash, peeled and cubed
• 5 sprigs of fresh thyme or 1 teaspoon dried thyme
• 4 cups chicken broth
• 1 can cannellini beans, drained and rinsed
• 1 can chickpeas, drained and rinsed
• Salt and pepper, to taste
• 2 tablespoons flat leaf parsley, roughly chopped
• 1 cup couscous (flavored or original)
• 1-3/4 cups water
• 1 tablespoon olive oil
• 1/4 cup roasted pistachios, roughly chopped
• 2 scallions, finely chopped