Butternut Squash and White Bean Soup

Name: Butternut Squash and White Bean Soup
Prep time: 20 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 large butternut squash; 2 tbsp. olive oil; 1 onion, chopped; 2 cloves garlic, finely chopped; 1 1-inch piece fresh ginger, finely chopped; 6 c. low-sodium chicken broth; 6 sprigs fresh thyme; 1 (15-ounce) can white beans, rinsed; 1 (15-ounce) can chickpeas, rinsed; 1/2 c. couscous; 1/4 c. roasted pistachios, finely chopped; 1/4 c. dried apricots, finely chopped; 1/4 c. fresh cilantro, chopped; 1 scallion, sliced

By The Good Housekeeping Test KitchenPublished: Jan 3, 2018

butternut squash and white bean soup in a bowl with spoon on the side

Danielle Occhiogrosso

Yields:

4 serving(s)

Prep Time:

20 mins

Total Time:

45 mins

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Cozy up with this sweet squash soup.

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Ingredients

1
large butternut squash
2 Tbsp.
olive oil
1
onion, chopped
2
cloves garlic, finely chopped
1
1-inch piece fresh ginger, finely chopped
6 cups
low-sodium chicken broth
6
sprigs fresh thyme
1
(15-ounce) can white beans, rinsed
1
(15-ounce) can chickpeas, rinsed
1/2 cup
couscous
1/4 cup
roasted pistachios, finely chopped
1/4 cup
dried apricots, finely chopped
1/4 cup
fresh cilantro, chopped
1
scallion, sliced

Directions

1. Step 1Cut neck off butternut squash (reserve base for another use). Peel and cut into 1/2-inch pieces. Heat 1 tablespoon olive oil in nonstick skillet on medium. Add the squash and cook, covered, stirring occasionally, 8 minutes.
2. Step 2Meanwhile, heat remaining oil in Dutch oven on medium. Add onion and cook, covered, stirring occasionally, 6 minutes. Stir in garlic and ginger and cook 1 minute.
3. Step 3Add broth, thyme and butternut squash and bring to a boil. Using a fork, mash white beans and add to soup along with chickpeas.
4. Step 4Cook couscous as label directs; fluff with fork and fold in pistachios, apricots, cilantro and scallion. Serve soup topped with couscous mixture.