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Squash and Bean Soup | Creamy protein-rich fall comfort

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Creamy, protein-packed butternut squash soup blended with white beans and spiced aromatics. Cozy, nutritious, and perfect for meal prep or chilly nights.

Ingredients

Scale

  • 1 tbsp olive oil

  • 1 yellow onion, diced

  • 3 garlic cloves, minced

  • 4 cups diced butternut squash (fresh or frozen)

  • 1/2 tsp cumin

  • 1/2 tsp smoked paprika

  • 1/4 tsp turmeric or curry powder (optional)

  • Salt and pepper, to taste

  • 1 (15 oz) can white beans, drained and rinsed

  • 3 cups vegetable broth

  • 1/2 cup Greek yogurt or silken tofu

  • 1 tbsp lemon juice (optional)

Instructions

  • Heat olive oil in a pot. Sauté onion and garlic for 5–6 minutes.

  • Add squash, spices, salt, and pepper. Cook 5 minutes.

  • Add beans and broth. Simmer 15–20 minutes until squash is tender.

  • Blend until smooth. Stir in yogurt or tofu. Warm gently.

  • Taste and adjust seasoning. Serve with toppings of choice

Notes

  • Vegan: Use tofu or cashew cream.

  • Add heat with chili flakes or cayenne.

  • Freezes well up to 3 months.

Find it online: https://dryrecipes.com/squash-and-bean-soup-creamy-protein-rich-fall-comfort/