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5 from 1 vote

Butternut Squash Soup

Author Buy This Cook That


  • 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
  • 1/2 white onion finely sliced
  • 1/2 red bell pepper finely sliced
  • 1 TB olive oil
  • 1 TB honey
  • 2 cloves garlic finely minced (1 tsp)
  • 1 1/2 tsp salt
  • 1 bay leaf
  • 1/2 tsp black pepper
  • 1/2 tsp rubbed sage
  • 1/4 tsp nutmeg


  • 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.