Soup. The word itself almost makes time slow down. Standing over the stove, stirring as it simmers… a taste here, a dash there… then curling up on the couch with a big ol’ bowl and a blanket. Sounds like a perfect night to me!
Often times the most comforting soups contain dairy, which is a no-no for my sensitive tum. This recipe uses blended winter squash and white beans to provide a creamy, dairy-free base with a ton of flavor and nutrients. If you don’t have a food processor or blender, you can leave the beans and squash whole. It won’t have quite the same effect, but I’m sure it will taste just as delicious.
I used acorn squash for this recipe, which has a sweet yet slightly peppery flavor. I really love it for more savory recipes that use squash, where sweeter squashes like butternut can oftentimes over power the other flavors and become a bit too sweet. That being said, you can certainly substitute butternut, kabocha, Hubbard, or even pumpkin in this recipe!
No matter which squash you choose, your soup will be chock-full of nutrients. Just one cup of winter squash contains 214% of the RDA of Vitamin A which is great for vision, a healthy immune system, and the growth and repair of cells within the body. Conversely, it is thought to slow or prevent the growth and production of DNA within cancerous cells. Winter squash is also a good source of Vitamin C and fiber among a host of other nutrients! Did I mention it also tastes delicious? Seriously, guys, there’s really no downside to eating squash…
And then there are the beans! White beans (aka navy beans or great northern beans) are a wonderful source of low GI fiber, which not only fills you up but stabilizes blood sugar while providing you with a lasting source of energy. They’re also a good source of folate, iron, potassium and magnesium. They also contain 15.2 grams of protein per cup. That is one well-rounded bean!
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