Butternut Squash and White Bean Soup
If you're looking for a dairy-free soup, look no further. This Butternut Squash and White Bean Soup is a perfect fall comfort food.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at reganbaroni.com.
Cooking tools:
- Dutch oven
- Stove
- Blender
- Immersion blender
- Chef's knife
- Cutting board
- Peeler
- Can opener
- Colander
- Ladle
- Serving bowl
- Pot
- Saucepan
- Wooden spoon
- Measuring cup
- Measuring spoon
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
- pepper
- 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
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