Squash² Butternut & Zucchini Herb Brothy Soup
Double the squash, double the comfort. This herb-laced brothy soup combines butternut and zucchini for a light but satisfying winter meal. Great for veggie lovers or anyone looking for a clean, simple homemade soup. A refreshing break from heavier dishes without sacrificing flavor.
Squash² Butternut & Zucchini Herb Brothy Soup
4
servingsKeep the screen of your device on
Ingredients
1 tablespoon olive oil (or avocado oil for a neutral flavor)
1 small yellow onion, finely diced
3 cloves garlic, minced
1 teaspoon dried thyme (or 1 tablespoon fresh)
1/2 teaspoon red pepper flakes (optional)
2 cups peeled, cubed butternut squash (½-inch pieces)
2 medium zucchini, halved lengthwise and sliced
1 (15-ounce) can white beans, drained and rinsed
4 cups vegetable broth (low sodium preferred)
1 tablespoon lemon juice (plus more to taste)
Salt and pepper, to taste
2 tablespoons chopped fresh parsley or basil
Optional: shaved Parmesan or vegan cheese for topping
Directions
- Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
- Stir in garlic, thyme, and red pepper flakes. Cook for 1 minute until fragrant.
- Add cubed butternut squash and sauté for 5 minutes to begin softening.
- Add zucchini slices and cook for another 3 minutes.
- Pour in vegetable broth and white beans. Bring to a simmer and cook for 12 to 15 minutes, or until butternut squash is tender but not falling apart.
- Stir in lemon juice, season with salt and pepper, and garnish with herbs and Parmesan if using. Serve hot.
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