Butternut Squash and White Bean Soup

Women‍‍`s Corner
September 26, 2022

Cozy up with this sweet squash soup.

Ingredients:

- 1 large butternut squash

- 2 tbsp. olive oil

- 1 onion, chopped

- 2 cloves garlic, finely chopped

- 1 1-inch piece fresh ginger, finely chopped

- 6 c. low-sodium chicken broth

- 6 sprigs fresh thyme

- 1 (15-ounce) can white beans, rinsed

- 1 (15-ounce) can chickpeas, rinsed

- 1/2 c. couscous

- 1/4 c. roasted pistachios, finely chopped

- 1/4 c. dried apricots, finely chopped

- 1/4 c. fresh cilantro, chopped

- 1 scallion, sliced

Method: Cut neck off butternut squash (reserve base for another use). Peel and cut into 1/2-inch pieces. Heat 1 tablespoon olive oil in nonstick skillet on medium. Add the squash and cook, covered, stirring occasionally, 8 minutes. Meanwhile, heat remaining oil in Dutch oven on medium. Add onion and cook, covered, stirring occasionally, 6 minutes. Stir in garlic and ginger and cook 1 minute. Add broth, thyme and butternut squash and bring to a boil. Using a fork, mash white beans and add to soup along with chickpeas. Cook couscous as label directs; fluff with fork and fold in pistachios, apricots, cilantro and scallion. Serve soup topped with couscous mixture.

Nutritional information (per serving): About 560 calories, 15.5 g fat (2 g saturated), 26 g protein, 385 mg sodium, 88 g carb, 19 g fiber.

This recipe is taken from https://www.goodhousekeeping.com/food-recipes/