It never ceases to amaze me how quickly I can go from being so happy to wear shorts and flip flops to wanting to wear cozy sweaters and boots. With the days getting shorter, and a chance of frost over the next couple of nights, I find myself craving warm, comforting food. One of my favorite comfort foods is soup, especially easy to make soups. This butternut squash soup is not only easy to make, but it comes together in a snap.
This is a delicious, nutritious soup uses my Roasted Butternut Squash and Sweet Potatoes. I roast my butternut squash and sweet potatoes to serve as a side dish one day and then use the leftover vegetables to make this soup. No one ever complains about eating leftover vegetables and are always very happy to sit down to a big bowl of soup.
When I first started making this soup, I did not add the cannellini beans. It was delicious, but after a conversation with a friend about the recipe, she suggested that I add a can of cannellini beans for protein. I was delighted to find that not only did the beans not change the taste, but also helped to thicken the soup.
Serve as a starter or with salad and a loaf of crunchy bread for a more filling meal, this delicious butternut squash soup will be a welcome addition to your weekday meal plans during the cold weather months.
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