Soups & Stews
Butternut squash soup with beans and escarole
This soup is another great source of protein and fiber. It‚‘s a very simple and easy weeknight soup, not a lot of chopping and you can get the butternut squash already diced and the supermarket. Adding the balsamic vinegar adds an extra nice flavor. This is a great soup to make a big batch of and th
Ingredients
- 2 tbsp olive oil
- 1 head escarole, chopped
- 3 cloves garlic, chopped
- 1 onion, chopped
- 2 tsp fresh thyme leaves chopped
- 1 1/2 tsp kosher salt
- Freshly ground black pepper
- 1 (15oz) can good quality diced tomatoes
- 1 medium butternut squash, peeled and diced
- 4 cups low-sodium chicken broth
- 2 tsp balsamic vinegar
- 1 (15oz) can cannellini beans, drained and rinsed
Directions
- 1
In a large (5½- to 7/-quart) Dutch oven, heat 1 tablespoon olive oil over medium-high heat.
- 2
Add the onion, thyme, and garlic and sauté about 4-5 minutes until the onions soften.
- 3
Stir in the tomatoes, squash, and broth.
- 4
Bring soup to a simmer and cook for 20 minutes or until the squash is tender.
- 5
Purée the soup in a blender (in batches), or leave in the pot and use an immersion blender.
- 6
Stir in the balsamic vinegar, escarole, and beans.
- 7
Heat for an additional 5 minutes to warm the beans before serving.
- 8
Calories: Approximately 215 kcal Protein: Approximately 7g Carbohydrates: Approximately 35g Dietary Fiber: Approximately 9g Sugars: Approximately 6g Fat: Approximately 6g Nutritional disclaimer Nutritional information is provided as a reference using AI and an online calculator. We recommend verifying the information independently. It could vary based on cooking methods, amounts, and ingredients used.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
