Butternut Squash Minestrone
Loaded with healthy vegetables and plenty of pasta, then topped with Parmesan cheese and pepitas, this hearty soup is the perfect fall comfort dish.
Servings: 6 -8 servings
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.