BUTTERNUT SQUASH AND WHITE BEAN SOUP
RED = Cucurbit Farm ingredients
A hearty winter soup that’s sure to warm you on those chilly days. As a bonus, it’s low fat and low calorie, as well as high in fiber and an excellent choice of protein. Serve with Cucurbit Farm’s Fresh French baguettes for a superb winter meal.
1 tablespoon olive oil
1 onion, chopped
2 (14.5 ounce) cans petite diced tomatoes
1 small butternut squash, peeled and cut
into ½-inch pieces
1 tablespoon fresh thyme
2 (15-ounce) cans cannelloni beans, rinsed
1 pre-washed bag baby spinach
MEAT OPTION: add ½-pound ground turkey sausage and sauté at the same time as onions.
1. Heat the oil over medium-high heat. Add the onion and cook, stirring often, until onion is soft (5 to 6 minutes). Add the tomatoes and their juices and cook, stirring occasionally, for 3 more minutes.
2. Stir in the squash, thyme, 5 cups of water, 1 ½ teaspoons Kosher salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer until the squash is tender (about 15 minutes). Stir in the beans and spinach and cook until the spinach is wilted and the beans are heated through (2 to 3 minutes).
NOTE: Serve immediately and/or allow to cool and store in air-tight container in refrigerator 3-5 days. We don’t think it’ll last that long however!