Cozy Autumn Harvest Butternut Squash and White Bean Soup

• 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cinnamon
• 4 cups low-sodium vegetable broth
• 1 (15-ounce) can white beans (cannellini or Great Northern), drained and rinsed
• 1 medium carrot, peeled and diced
• 1 celery stalk, diced
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley, for garnish
• Optional: 1/4 cup plain Greek yogurt or sour cream (for serving)

Instructions

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with half the olive oil and a pinch of salt on a baking sheet. Roast for 25 minutes or until tender and lightly caramelized, flipping once halfway through.
2. While the squash roasts, heat the remaining olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. Sauté for about 8 minutes until the vegetables are soft and the onions are translucent.
3. Add the minced garlic, cumin, smoked paprika, and cinnamon to the pot. Stir constantly for 1-2 minutes until fragrant but not burnt.
4. Add the roasted butternut squash, white beans, and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes to allow flavors to meld.
5. Using an immersion blender, puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and puree until smooth. Return to pot and heat gently.
6. Taste and adjust the seasoning with salt and pepper as needed. If the soup is too thick, add a splash more vegetable broth or water to reach your desired consistency.
7. Ladle the soup into bowls, garnish with chopped fresh parsley, and optionally top with a small dollop of Greek yogurt or sour cream for extra creaminess.
8. Serve warm with crusty bread or a simple side salad for a complete cozy meal.

Chef tips

• If butternut squash is seasonal or unavailable, substitute with kabocha squash or pumpkin.
• For a vegan option, skip the Greek yogurt topping or use a plant-based yogurt alternative.
• Leftover soup thickens when chilled; stir in warm broth or water when reheating.
• If you prefer a chunkier texture, blend only half the soup and stir the rest in for body.