This may have just turned into the butternut squash blog.  But what's not to like?  This recipe is simple and delicious.  I made this yesterday and my house still smells amazing.
Source: Real Simple

  • 1  tablespoon  olive oil
  • 1  onion, chopped
  • 1  14.5-ounce can diced tomatoes
  • 1  small butternut squash, peeled and cut into 1/2-inch pieces (4 cups)
  • 1  tablespoon  fresh thyme
  • kosher salt and black pepper
  • 2  15-ounce cans cannellini beans, rinsed
  • 1  bunch spinach, thick stems removed (4 cups)

  1. Heat the oil in a Dutch oven over medium-high heat. Add the onion and cook, stirring often, until soft, 5 to 6 minutes.
  2. Add the tomatoes and their juices and cook, stirring occasionally, for 3 minutes.
  3. Stir in the squash, thyme, 5 cups water, 1 ½ teaspoons salt, and ¼ teaspoon pepper and bring to a boil.
  4. Reduce heat and simmer until the squash is tender, about 15 minutes.
  5. After the soup has simmered, stir in the beans and spinach and cook until the spinach is wilted and the beans are heated through, 2 to 3 minutes.

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