Creamy Squash & White Bean Soup with Lemon-Thyme Oil
This cozy Creamy Squash & White Bean Soup with Lemon-Thyme Oil blends roasted butternut squash, white beans, and bone broth into a silky, nourishing bowl that supports gut health and blood-sugar balance. Finished with a bright drizzle of lemon-thyme oil, it’s the perfect stress-soothing, anti-inflammatory soup for the fall and winter months.
Equipment
- Chef's Knife
- Vegetable peeler
- cutting board
- baking sheet
- parchment paper
- mixing bowl
- dutch oven or soup pot
- wooden spoon
- Blender or immersion blender
- measuring cups and spoons
- microplane or lemon zester
- Ladle
Ingredients
For the soup:
- 1 medium butternut squash peeled, seeded, and sliced into cubes (about 4 cups of cubes)
- 1 tbsp olive oil
- ½ yellow onion diced
- 2 cloves garlic minced
- 1 can 15 oz white beans, drained and rinsed
- 3 cups bone broth or vegetable broth for vegetarian option
- 1 tsp dried thyme
- ½ tsp sea salt plus more to taste
- ¼ tsp black pepper
Lemon-Thyme Oil:
- 2 tbsp olive oil
- 1 tsp lemon zest
- ½ tsp fresh thyme leaves
Instructions
- Preheat oven to 400°F. Toss squash cubes with olive oil and roast for 20–25 minutes until soft and caramelized.
- In a soup pot, sauté onion and garlic until fragrant. Add white beans, roasted squash, broth, thyme, salt, and pepper. Simmer for 10–15 minutes.
- Use an immersion blender or transfer to a blender to puree until smooth.
- For the drizzle, stir together olive oil, lemon zest, and thyme. Drizzle over bowls just before serving.
Notes
Nutritional Information per serving (will vary depending on ingredients used):
Calories: 387
Fat: 14g
Carbohydrates: 55g
Protein: 18g
Servings: 4
Calories: 387kcal