white bean & thyme squash soup {v, gf}

I don’t know about you, but for me; there’s nothing cozier than a creamy bowl of soup full of Fall flavors. I made this white bean & thyme squash soup with the massive Hubbard Squash I was wearing in the photo below. Hubbard squash is a type of winter squash, higher in Calcium than many other squashes. It’s also a great source of the  antioxidant vitamin C, vitamin B6, vitamin A, and zinc- which all help boost immune health. Plus, squash is rich in fiber which helps keeps you full and your gut microbiome happy! 

In this recipe, I also added some white butter beans for protein and a few other simple ingredients. I seasoned with garlic and thyme, but as always - you do you!

Yields 10-12 cups. .
What you’ll need:

4 cups roasted squash of choice 
2-4 medium white potatoes 
4 cups cooked butter beans or white beans
1 medium onion
1 stalk of celery 
4 cloves garlic 
Optional: 1-2 carrots {I didn’t use, but would add to the flavor}
3-4 cups of veggie broth or water
1 tsp salt {to taste, use more if you used water}
1 tsp black pepper
1/2 tsp garlic powder
1 tsp dried thyme {or fresh} .

​What you’ll need to do:

1. Preheat oven to 350 {convection roast if you have that setting}. Slice the Hubbard squash- you may need to roast it whole for a while in order slice..
2. Cut squash, potatos, celery, and onion into 4-5" cubes. Roast on a parchment covered sheet pan at 350 until soft. 
2. Let squash cool and peal the skin off. 
3. In an InstaPot or a large soup pot, add cooked squash and veggies. Add the garlic cloves. 
4. Simmer on low until veggies are soft and basically falling apart. Or if you’re using InstaPot, press “Soup” setting. 
5. Blend with a hand blender or regular blender until smooth. 
6. Add garlic powder, s+p and thyme to taste.

I love topping soups with crispy brussel sprouts, roasted veggies, or warm toasted bread.

Stay cozy my friends!

​Molly