Butternut Squash Minestrone Soup
Butternut Squash Minestrone Soup might be just the main course you are searching for. One serving contains 559 calories, 30g of protein, and 21g of fat. This recipe serves 6 and costs $2.17 per serving. 33 people were impressed by this recipe. A mixture of butternut squash, celery stalks, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. Winter will be even more special with this recipe. It is a good option if you're following a dairy free diet. It is brought to you by Nutmeg Nanny. With a spoonacular score of 94%, this dish is spectacular. Similar recipes include Minestrone Soup with Butternut Squash, Kale and White Beans {How We Eat on a Budget}, Kale And Butternut Squash Minestrone, and Late Summer Minestrone with Butternut Squash and Fresh Corn.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 60 minutes
Ingredients:
2 cups butternut squash, cut into bite size pieces
2 celery stalks, chopped
2 (32 ounce) containers chicken stock
1 pound small pasta, cooked
2 cups packed chopped escarole
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 cups fresh green beans, cut in half
2 cups diced ham steak, bite size pieces
Kosher salt and pepper, to taste
Pesto, store bought
1 (15 ounce) can cannelloni beans
1 smoked ham hock
1 medium yellow onion, chopped
Equipment:
pot
bowl
Cooking instruction summary:
In a large soup pot add olive oil and set over medium heat. Once the oil is hot add in ham, celery and onion. Cook for about 10 minutes over medium heat until the vegetables are soft but not browned. Add in garlic and saute just until fragrant, about 1 minute. Add in chicken stock, butternut squash, green beans and ham hock. Turn the heat up to high, bring it to a boil and then lower the heat back to medium and simmer until the vegetables are just tender. Stir in beans and escarole and stir to just warm the beans and wilt the escarole. Remove ham hock, taste the soup and season with desired amount of kosher salt and pepper. To serve: you can add the cooked pasta to the soup OR add pasta to a bowl and pour the hot soup over top. I like doing it the second way so the pasta doesn't soak up all the broth. Then I top with a spoonful of pesto. Note: If while cooking the soup becomes too thick simply add in more stock until you have reached your desired soupiness. I like a thick soup without a lot of broth so I tend to make them with less broth.
Step by step:
1. In a large soup pot add olive oil and set over medium heat. Once the oil is hot add in ham, celery and onion. Cook for about 10 minutes over medium heat until the vegetables are soft but not browned.
2. Add in garlic and saute just until fragrant, about 1 minute.
3. Add in chicken stock, butternut squash, green beans and ham hock. Turn the heat up to high, bring it to a boil and then lower the heat back to medium and simmer until the vegetables are just tender. Stir in beans and escarole and stir to just warm the beans and wilt the escarole.
4. Remove ham hock, taste the soup and season with desired amount of kosher salt and pepper. To serve: you can add the cooked pasta to the soup OR add pasta to a bowl and pour the hot soup over top. I like doing it the second way so the pasta doesn't soak up all the broth. Then I top with a spoonful of pesto. Note: If while cooking the soup becomes too thick simply add in more stock until you have reached your desired soupiness. I like a thick soup without a lot of broth so I tend to make them with less broth.
Nutrition Information:
covered percent of daily need
