Butternut Squash (or Sweet Potato) and White Bean Soup

Butternut Squash (or Sweet Potato) and White Bean Soup
Recipe type: Soup
Mild cannellini beans give the soup body and protein without distracting from the rich sweet potato or squash flavor. Chopped apple and Greek yogurt on top add a tart and tangy contrast, while adding a deliciously sweet and creamy flavor without all of the fat. Double the batch and freeze the extra for future dinners.
  • 2 pounds sweet potatoes (peeled) or butternut squash, cut lengthwise into 2” cubes
  • 1 cup chopped red onion
  • 1 tablespoon chopped fresh sage
  • 2T olive oil
  • 5 garlic cloves, minced
  • 2.5 cups unsalted chicken stock
  • 1 15oz. can canned unsalted cannellini beans, rinsed and drained
  • 1 cup 2% reduced-fat milk
  • ½ teaspoon kosher salt (use light salt to decrease the sodium content)
  • ½ teaspoon freshly ground black pepper, divided
  • 1 cup diced apple
  • ¼ cup plain 2% reduced-fat Greek yogurt
  1. Place potatoes or buttnernut squash and 1 cup stock in a Dutch oven over medium heat. Cook covered for 15 minutes, until soft. Add more stock if needed to avoid sticking. Remove once cooked.
  2. Place 2T olive oil in a Dutch oven over medium heat. Add onion, sage, and garlic; cook 7 minutes or until tender, stirring occasionally. Add 1.5 cups stock; bring to a simmer.
  3. Put potatoes (or squash), beans, milk, salt, and ¼ teaspoon black pepper in the Dutch oven, then puree with immersion blender. Once blended, cook 4 to 5 minutes or until thoroughly heated.
  4. Divide soup among 4 bowls; top each serving with ¼ cup apple and 1 tablespoon yogurt. Sprinkle evenly with remaining ¼ teaspoon pepper.


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