Squash and White Bean Soup

Day 16 of the 30 Day Tasty Vegetable Challenge

Today's recipe was submitted by Dinner Together reader Kim Hanna. Thank you so much Kim.

Squash and White Bean Soup

Serves 4-6

1 butternut squash

2Tbl olive oil

1c onion, diced

4 cloves garlic, chopped

1Tbl minced fresh sage leaves

1tsp coriander 

About 3c veggie or chicken stock

2 cans white cannellini beans, drained and rinsed

6 pieces of bacon, optional

Peel the butternut squash (can be done with a vegetable peeler or with a sharp knife).  Remove seeds and cut into ½ inch to 1-inch cubes.  This step is the most time-consuming and can be done a day or two before.  Just put squash cubes into a large zipper bag and refrigerate.

In a deep stock pot, heat up the olive oil and sauté onion for 5 min over medium heat, until translucent.  Add garlic, sage & coriander and sauté 1 more minute. Add squash and stir to combine. 

Add stock--enough to just cover the squash. Bring to a simmer and cook until squash is tender, about 20 min.  While the soup is simmering, fry the bacon if you’re using it.  Once the squash is tender, stir the beans into the soup and simmer until they are heated through (about 5 min).  Season with salt and pepper to taste.

Serve in bowls and sprinkle crumbled bacon on top.  Enjoy, and be prepared for the kids to ask for seconds!