Fall is the perfect season for cozy and comforting soups, and this Fall Minestrone With Butternut Squash is no exception. This hearty and flavorful soup is so cozy (and nutritious) and it’s the perfect way to warm up on a chilly fall day. 🧡

Minestrone is a classic Italian soup that dates back centuries. It’s believed to have originated in Tuscany and was originally a peasant dish made with leftover vegetables and beans. Today, minestrone has evolved into a popular and versatile soup that can be enjoyed by all.

Butternut squash is a delicious and nutritious addition to this classic soup. It adds a touch of sweetness and creaminess, while also providing essential vitamins and minerals. The combination of butternut squash, vegetables, and beans makes this minestrone a hearty and satisfying meal.

Why You’ll Love It:

Hearty and satisfying: This soup is packed with nutrients and sure to fill you up.
Flavorful: The combination of butternut squash, vegetables, and beans creates a delicious and complex flavor profile.
Easy to make: This soup is simple to prepare, even for busy weeknights.

So, gather your ingredients and get ready to enjoy this delicious and comforting Fall Minestrone with Butternut Squash. It’s the perfect way to warm up on a chilly day and savor the flavors of the season.

Prep Time:30

Cook Time:1

Total Time:1 30

Ingredients

Good olive oil
1/2 yellow onion finely diced
4 cloves minced garlic
2 Carrots diced
3 Stalks of Celery diced
1 diced peeled butternut squash
26 ounces canned or boxed chopped tomatoes such as Pomi
6 cups water
2 tablespoons chicken bouillon
2 bay leaves
2 Sprigs of fresh thyme
Kosher salt and freshly ground black pepper
1 15-ounce can cannellini beans, drained and rinsed
2 cups small pasta such as Ditalini
8 to 10 ounces fresh baby spinach leaves
1/2 cup good dry white wine
Freshly grated Parmesan cheese for serving

Instructions

Sauté the aromatics: Heat olive oil in a large pot over medium heat and saute onion, carrots, celery for about 4-5 minutes. Add squash and garlic. Sauté until vegetables soften, about another 3-4 mintues.
Create the broth: Add crushed tomatoes, water and bouillon, bay leaf + thyme sprig, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes. This is when you should get your pasta ready.
Add the pasta and beans: Remove thyme and leaves. Stir in cooked pasta (if you will be eating this soup throughout the week, reserve the pasta and only add it to each bowl). Add spinach and cook until wilted. Stir in the wine.
Serve: Enjoy your hearty and flavorful Italian minestrone!

Notes

Tips:

For a thicker soup, add more pasta or reduce the amount of liquid.
Customize this recipe by adding your favorite vegetables or protein.
Serve with a crusty bread or a side salad.

Servings: 6

Fall Minestrone With Butternut Squash