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    Home » Recipes » Soups, Stews + Chili

    Healthy + Light Butternut Squash Soup

    Updated Dec 28, 2018

    517 shares
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    I know what you might be thinking...butternut squash soup is supposed to be blended and creamy. Pureed until smooth. But I really wanted to combine the butternut squash with other vegetables. More colors. Healthy ingredients. Hearty bites. This lightly seasoned broth is full of vibrant squash, fresh spinach, mushrooms, peppers and cannellini beans. Every spoonful is packed with different flavors and textures.

    Butternut Squash Soup with Fresh Spinach, White Beans, and Mushrooms

    This girl is a fan of all things squash. I love every variety of squash I have ever eaten. Baked, roasted, steamed...they are delicious.

    Of course, the pumpkin dominates fall, right? Everyone loves pumpkin. Including yours truly. But don't skip the butternut squash. 

     

    Cubed butternut squash in a large glass measuring cup

     

    Not only does butternut squash taste great, it is good for you. Read this article by Nutrition for You to learn more, but here is a quick list of the great things about butternut squash:

    • Butternut squash has more Vitamin A than pumpkin. Vitamin A is a powerful anti-oxidant.
    • Butternut squash is low in calories, high in fiber, and contains NO cholesterol. Yay, squash!
    • Butternut squash is rich in Vitamin B (you know, niacin, riboflavin, all that good stuff)

     

    Fresh chopped spinach is added to our pot of butternut squash soup

     

    To really boost this butternut squash soup, we added handfuls of fresh chopped spinach. The color and nutrients in spinach bring this soup together. If you love greens and simply prepared vegetables, this simple soup is for you.

     

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    So now I've told you about all of the healthy things about this soup, let's talk about the simple and delicious seasoning. To brighten the broth, we used a dry white wine, garlic, and bay leaf.

    You can use vegetable broth if you would like, but we didn't want the broth to muddle the flavor of the squash and vegetables. We used water instead.

    The extra touch? A pinch or two of ground nutmeg. The earthy and slight-spice flavor simmered with the butternut squash is perfect.

     

    More recipes for the season:

    Spiced Pumpkin Muffins

    Cinnamon Cherry Crockpot Cobbler

    Crockpot Lasagna Soup

    Crave Worthy Udon Noodle Ginger Soup

    Fall Harvest Homemade Vegetable Soup

     

     

    A bowl of light and healthy butternut squash soup

     

    This light but filling fall butternut squash soup is great for lunch, a light evening meal or anytime you want to savor the flavor of fall.

    Love this post? Sign up for the Buy This Cook That Newsletter for a weekly email of new content. You can also follow us on Facebook, Pinterest, Twitter and Instagram for our latest + greatest ideas!

     

    Butternut Squash Soup

    5 from 1 vote
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    Ingredients
      

    • 1 butternut squash peeled, seeded, and cut into cubes
    • 2 large handfuls of fresh baby spinach chopped
    • 1 15 oz can white cannellini beans drained and rinsed
    • 1 cup sliced mushrooms
    • 1 cup dry white wine Pino Grigio
    • 7 cups water
    • ½ white onion finely sliced
    • ½ red bell pepper finely sliced
    • 1 TB olive oil
    • 1 TB honey
    • 2 cloves garlic finely minced (1 tsp)
    • 1 ½ teaspoon salt
    • 1 bay leaf
    • ½ teaspoon black pepper
    • ½ teaspoon rubbed sage
    • ¼ teaspoon nutmeg

    Instructions
     

    • Heat oil in a soup pot over medium heat. Cook the onions, bell pepper, and garlic until tender and slightly browned.
    • Stir in the butternut squash, mushrooms, black pepper and half the salt. Cook and stir for 5 minutes. Pour the wine, and stir and scrape the bottom of the pot to get the brown bits.
    • Add the spinach, beans, honey, and water. Stir in the bay leaf, nutmeg, sage and remaining salt.
    • Increase heat to a low boil. Reduce heat and simmer until the butternut squash is tender and the liquid has reduced (about an hour). Stir occasionally while cooking.
    • Serve hot.
    Tried this recipe?Let us know how it was!

     

     

     

    More Soup, Stew + Chili Recipes

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      Amazing Fall Harvest Homemade Vegetable Soup
    • Chicken Tortilla Soup
      Chicken Tortilla Soup
    • Southwestern Soup
      Southwestern Black Bean Soup with Roasted Jalapenos
    • Lasagna Soup
      You're Going to Love Crockpot Lasagna Soup

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    Reader Interactions

    Comments

    1. Leslie L Monzillo

      December 22, 2018 at 3:34 pm

      When does the honey go in?

      Reply
      • Teri

        December 28, 2018 at 3:45 pm

        I add it when I add the water. Thanks for the heads up ...I have updated the recipe to include the addition. 🙂

        Reply

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