Butternut Squash and White Bean Soup

ACTIVE TIME: 20 MINUTES    

 TOTAL TIME: 45 MINUTES    

MAKES 4 SERVINGS

INGREDIENTS

DIRECTIONS

2  tablespoons extra virgin 

1.  Heat 1 tablespoon oil in nonstick skillet on medium olive oil, divided

heat. Add squash and cook, covered, stirring 1  large butternut squash, 

occasionally, 8 minutes.

peeled, seeded and cut into 

½-inch pieces

2.  Meanwhile, heat remaining oil in Dutch oven 1  onion, chopped

on medium heat. Add onion and cook, covered, 2  cloves garlic, finely 

chopped

stirring occasionally, for 6 minutes. Stir in garlic 1  1-inch piece fresh ginger, 

and ginger and cook 1 minute more.

peeled and finely chopped

3.  Add broth, thyme and butternut squash to onion 6  cups low-sodium chicken 

broth

mixture and bring to a boil. Using a fork, mash 6  sprigs fresh thyme

white beans and add to the soup along with 1  15-ounce can white beans, 

chickpeas.

rinsed

1  15-ounce can chickpeas, 

4.  Cook couscous per package directions; fluff with rinsed

a fork and fold in pistachios, apricots, cilantro and ½  cup couscous

scallion. Serve soup topped with couscous mixture.

¼  cup roasted pistachios, 

PER SERVING: About 560 calories, 15.5 g fat (2 g saturated), finely chopped

26 g protein, 385 mg sodium, 88 g carbohydrates, 19 g fiber ¼  cup dried apricots, finely 

chopped

¼  cup fresh cilantro, chopped

1  scallion, sliced

MAKE AHEAD

All the vegetables for this salad can 

be chopped and portioned ahead of 

time and stored in the refrigerator 

overnight. You can also roast the 

squash and cook the couscous a day in 

advance; refrigerate separately for up 

to three days. Once tossed, the salad 

will last for a day in the refrigerator.

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