Hearty Butternut Squash and White Bean Cozy Soup

• 1 medium butternut squash (about 2-3 pounds), peeled and cubed
• 2 tablespoons olive oil, divided
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cinnamon
• 4 cups vegetable broth
• 1 (15-ounce) can white beans (Cannellini or Great Northern), drained and rinsed
• 1/2 cup unsweetened coconut milk or heavy cream
• Salt and freshly ground black pepper to taste
• 2 cups fresh baby spinach
• Fresh thyme sprigs or dried thyme for garnish (optional)

Instructions

1. Preheat oven to 425°F (220°C). Toss the cubed butternut squash with 1 tablespoon olive oil and a pinch of salt on a baking sheet. Roast for 25-30 minutes, flipping halfway until tender and lightly caramelized.
2. While the squash roasts, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-6 minutes until translucent and soft.
3. Add the minced garlic, ground cumin, smoked paprika, and cinnamon to the pot. Stir continuously for 1-2 minutes until fragrant but not burned.
4. Add the roasted butternut squash to the pot along with the vegetable broth and white beans. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
5. Use an immersion blender to puree the soup to your desired consistency — silky smooth or leaving some texture. Alternatively, carefully transfer in batches to a blender.
6. Stir in the coconut milk (or cream) and fresh baby spinach. Simmer gently for 2-3 minutes until the spinach wilts. Season with salt and pepper to taste.
7. Ladle the soup into bowls. Garnish with fresh thyme if desired. Serve warm with crusty bread.

Chef tips

• If you don’t have an immersion blender, use a regular blender but allow the soup to cool slightly to avoid splatters.
• For a nutty twist, sprinkle toasted pumpkin seeds on top when serving.
• Substitute white beans with cannellini, navy, or great northern beans for similar creaminess.
• Coconut milk can be swapped with heavy cream or cashew cream for richer texture, but coconut milk keeps it dairy-free.