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    Harvest Hearty Bean and Squash Soup

    clock-icon55 minutes
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    Pixicook editorial team

    A rich and flavorful soup featuring butternut squash, cannellini beans, and Swiss chard, perfect for a hearty meal.

    Ingredients for Harvest Hearty Bean and Squash Soup

    units in
    USchevron
    units in
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    serves
    5 peoplechevron
    serves
    5 peoplechevron

    Olive Oil

    tablespoons

    Substitute chevron-down

    Large Onion, finely chopped

    each

    Substitute chevron-down

    Bell Pepper, chopped

    each

    Substitute chevron-down

    Fresh Rosemary, minced

    tablespoons

    Substitute chevron-down

    Red Pepper Flakes

    teaspoons

    Substitute chevron-down

    Butternut Squash, peeled, seeded, and cut into ¾-inch pieces

    0 lb

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    Low-Sodium Chicken Broth

    cups

    Substitute chevron-down

    Cannellini Beans, rinsed and drained

    0 oz

    Substitute chevron-down

    Swiss Chard, tough stems removed and coarsely chopped

    each

    Substitute chevron-down

    How to Make Harvest Hearty Bean and Squash Soup

    1. Warm Olive Oil and Sauté Vegetables

    Start by warming a tablespoon of olive oil in a large saucepan over medium heat. Add the finely chopped onion, chopped red bell pepper, minced rosemary, and red pepper flakes to the pan. Sauté these ingredients for about 12 minutes, stirring occasionally, until the onion and bell pepper are tender and fragrant. This step is crucial as it builds a flavorful base for your soup.

    2. Add Squash and Season

    Add the pieces of squash to the saucepan, along with a pinch of coarse kosher salt and some freshly ground black pepper. Cook for about 2 minutes, allowing the squash to start softening slightly, which will help it cook more evenly in the broth.

    3. Add Broth and Beans, Simmer

    Pour in the 4 cups of low-sodium chicken broth and add the rinsed and drained cannellini beans. Bring the mixture to a boil, and then reduce the heat to let it simmer for 25 minutes. This simmering time allows the flavors to meld beautifully and ensures the squash becomes tender.

    4. Add Swiss Chard

    In the final minutes of cooking, stir in the coarsely chopped Swiss chard. Let it cook for about 3 minutes, just until the chard wilts and is incorporated into the soup. If you find the soup is too thick for your liking, feel free to add a bit more broth to reach your desired consistency.

    5. Adjust Seasoning and Serve

    Before serving, taste the soup and adjust the seasoning with more salt and pepper if necessary. Ladle the soup into warmed bowls and enjoy the rich, hearty flavors of your homemade Harvest Hearty Bean and Squash Soup.


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