Butternut Squash Minestrone Soup

Gluten-free, Dairy-free, Vegan

As temperatures begin to drop and the rain rolls in, it’s officially “cozy food” weather and I’m enjoying every second of it! One of my favorite things to make in the fall/winter season is a nice hot pot of soup, typically one that I make “clean-out-the-fridge” style with all the veggies I have on hand.

But, this time around I decided to put a spin on a classic with this Butternut Squash Minestrone - using gluten-free chickpea noodles and topped with dairy-free parmesan cheese. The real star of the show is the cubed butternut squash that adds a little extra texture and flavor to this cozy classic.

You can use whichever noodles you prefer and if you prefer the real deal cheese, go for it! This recipe, like many of my soups, is meant to guide you in having some fun in the kitchen and making this recipe your own.

Now let’s get to it, shall we?

Butternut Squash Minestrone Soup

Danielle Webb | 2/23/2020

* prep time: 10-15 minutes

* cook time: 20 minutes

* total time: 35 minutes

Servings: 6-8

Ingredients:

- 1/2 yellow onion, diced

- 4 stalks celery, sliced

- 1 cup carrots, sliced

- 2 cloves garlic, minced

- 2 Tbsp avocado or olive oil

- 2 cups fresh butternut squash (not frozen), cubed

- 1 zuchinni, sliced and cut into quarters

- 1 cup green beans, cut (frozen or raw)

- 1/4 cup tomato paste

- 32oz vegetable broth

- 15oz can light kidney beans, drained and rinsed

- 15oz can cannellini beans, drained and rinsed

- 14.5oz can diced tomatoes, no salt added

- 1/2 Tbsp italian seasoning

- salt + pepper to taste

- 1 box Banza chickpea pasta shells, cooked (or preferred pasta)

- Optional: Vegan parmesan cheese for topping (I use VioLife brand)

Instructions:

1. Add onion, celery, carrots, garlic, and avocado oil to a pot on the stove. Saute until onions are translucent.

2. Add in butternut squash, zuchinni, and green beans and saute for 2-3 minutes

3. Stir in tomato paste

4. Pour in vegetable broth, beans, diced tomatoes, ans seasoning. Stir and bring to a boil.

5. While you wait, fill a pot halfway with water and cook your noodles for the soup. Drain and set aside when ready.

6. Boil for 5-7 minutes, testing butternut squash to make sure it's cooked through but not mushy

7. When ready, remove soup from heat. Add noodles to serving bowls, pour in the soup, and top with (vegan or regular) parmesan cheese

So there ya have it - a simple and tasty soup that you can quickly throw together on a weeknight or even prep ahead of time for the week!

Pro tip: Don’t skimp on the parmesan cheese! When I’m shredding parm on my soup, I feel like I’m at Olive Garden with a patient waiter just hoping I’ll say “when” soon (LOL) - Pile it on, friends!

Be sure to tag #wanderfullywholesomeeats so I can see how you enjoyed this.

xoxo

Danielle Webb