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Butternut Squash Soup

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  • 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

Cook That

  1. Heat oil in a soup pot over medium heat. Cook the onions, bell pepper, and garlic until tender and slightly browned.
  2. 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.
  3. Add the spinach, beans, honey, and water. Stir in the bay leaf, nutmeg, sage and remaining salt.

  4. 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.
  5. Serve hot.