Loaded with healthy vegetables, beans and plenty of pasta, then topped with Parmesan cheese and pepitas, this hearty soup is the perfect fall comfort dish.
There’s nothing better than a warm bowl of savory soup on a cold day, and this Butternut Squash Minestrone, loaded with nutritious ingredients, is my favorite new soup for fall and winter.
Besides all the healthy vegetables, like butternut squash (of course!), spinach, tomatoes and carrots, this soup is also full of protein packed Cannellini beans. And pasta–it is minestrone after all!
I like to use Ditalini-style pasta in this recipe, but any tiny pasta will work….tiny shells, or even rice or orzo. This is what I call a rustic soup, so it doesn’t have to look perfect, or use the exact ingredients called for in the recipe.
Well, except for the butternut squash, since it’s right there in the title of the recipe. If you’re not worried about keeping this recipe vegetarian, you can use chicken broth in place of the vegetable broth.
But in Italy, minestrone recipes vary from region to region, depending on cooking times, local ingredients, and what’s in season. So feel free to make changes and additions, especially with the vegetables, to make this soup your own.
My biggest tip when it comes to making this soup is to buy pre-cut butternut squash if your grocery store has it. Trader Joe’s also offers cubed butternut squash in the produce department in the fall.
Trust me, it’s a lifesaver. Butternut squash has got to be one of the toughest vegetables on earth to cut and chop. It’s definitely worth paying a few extra dollars for someone else to do the work for you.
Whatever you do, don’t skip the Parmesan cheese! The pepitas are technically optional, but I think this vegetable soup needs a little crunch, so as far as I’m concerned the pepitas are mandatory.
Croutons and crumbled crackers are also great option if nuts and seeds just aren’t your thing. I normally serve a green salad with soup, but this one is so full of veggies, I just opt for some rolls or crusty bread on the side.
If you only try one new soup recipe this fall, make sure it’s this Butternut Squash Minestrone. Even my husband, an avowed squash-hater, loved it and went back for seconds.
Be sure to save this Butternut Squash Minestrone recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Butternut Squash Minestrone
- Olive oil
- Produce: onion, garlic, carrots, butternut squash, spinach, fresh thyme
- Spices: sage, oregano, nutmeg, salt and pepper
- Maple syrup
- Cannellini beans
- Canned diced tomatoes
- Vegetable broth
- Ditalini pasta
- Worcestershire sauce
- Parmesan cheese
- Pepitas
Butternut Squash Minestrone
Ingredients
- 2-3 tablespoons olive oil
- 1 cup diced onion
- 2-3 cloves garlic minced
- 1 cup diced carrots
- 2-3 cups cubed butternut squash
- 1 tablespoon maple syrup
- 1 tablespoon Worcestershire sauce
- 1 15 oz. can diced tomatoes
- 2 15 oz. cans cannellini beans, drained
- 6 cups vegetable or chicken broth
- 2 sprigs fresh thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried oregano
- 1/8 teaspoon nutmeg
- 1 cup Ditalini pasta
- Salt and pepper to taste
- 4 cups baby spinach chopped
- Grated parmesan for garnish
- Pepitas for garnish (optional)
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the onion and garlic and cook until tender, about 5 minutes.
- Add the squash and carrots and cook for 5 more minutes. Stir in the maple syrup and Worcestershire sauce.
- Add the beans, tomatoes, broth, fresh thyme, sage, oregano and nutmeg and stir to combine. Bring the mixture to a boil, then reduce heat and simmer for 15-30 minutes.
- About 5 minutes before serving, add the pasta and chopped spinach. Cook until the pasta is tender and the spinach is wilted. Season with salt and pepper, to taste.
- Remove the thyme sprigs. Ladle into bowls and top with grated Parmesan and pepitas, if desired.
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Who Dished It Up First: Adapted from Everyday Dinners
