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Butternut Squash Minestrone Recipe

Butternut Squash Minestrone Recipe
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★★★★★

4.9 from 16 reviews

A hearty and nutritious Butternut Squash Minestrone soup featuring tender butternut squash, fresh vegetables, white beans, and fire-roasted tomatoes simmered to perfection with Italian herbs, perfect for a cozy, wholesome meal.

Ingredients

Scale

Vegetables

  • 12 oz cubed butternut squash
  • 1 cup diced zucchini
  • 1 sweet onion, diced
  • 3 cloves garlic, minced
  • 1 cup frozen kale

Pantry

  • 1 tablespoon olive oil
  • 15 oz can white beans, drained
  • 28 oz fire-roasted crushed tomatoes
  • 4 cups vegetable broth
  • 1/2 cup pasta (small shapes like ditalini or elbow macaroni)

Spices

  • 1/2 teaspoon thyme
  • 1/2 teaspoon sage
  • 1/2 teaspoon salt

Instructions

  1. Heat the olive oil: In a large Dutch oven or heavy-bottomed saucepan, warm the olive oil over medium heat to prepare for sautéing the vegetables.
  2. Cook diced onion: Add the diced sweet onion to the pot and cook for about 2-3 minutes, stirring occasionally until they become translucent and soft.
  3. Sauté butternut squash: Add the cubed butternut squash and sauté for an additional 3-5 minutes, allowing them to start softening while developing some flavor.
  4. Add zucchini, garlic and spices: Stir in the diced zucchini, minced garlic, thyme, sage, and salt. Continue to sauté for another 2-3 minutes to meld the flavors together.
  5. Add beans, tomatoes and broth: Pour in the drained white beans, fire-roasted crushed tomatoes, and vegetable broth. Bring the mixture to a vigorous simmer over medium-high heat.
  6. Cook pasta: Stir in the pasta and simmer for about 10 minutes, or until the pasta is tender but still firm to the bite.
  7. Add kale and finish: Finally, add the frozen kale and simmer for 1-2 more minutes until the kale is heated through and tender. Adjust seasoning to taste and serve warm.

Notes

  • You can substitute fresh spinach for frozen kale if preferred; just add it towards the end to wilt.
  • Using precut butternut squash saves time without sacrificing flavor.
  • This recipe can be adapted for a slow cooker by adding all ingredients except pasta and kale, cooking on low for 6-8 hours, then adding pasta and kale for the last 15 minutes.
  • Italian seasoning can be used instead of thyme and sage, and kidney beans may replace white beans for a different variation.
  • Add a little extra salt depending on your vegetable broth’s sodium content.

Nutrition

Keywords: Butternut Squash Minestrone, vegetarian soup, healthy soup, Italian soup, winter soup, vegetable minestrone

Find it online: https://messykitchenmagic.com/butternut-squash-minestrone-recipe-2/