Butternut Squash Minestrone is a comforting soup that puts a twist on a classic with the addition of butternut squash.

Butternut Squash Minestrone

There is something about a vegetable rich soup that makes me feel so relaxed. Traditionally minestrone has vegetables that are in season such as zucchini in the summer and peas in the springtime. In this recipe you could use tuscan kale instead of spinach if desired. 

Loading up on vegetables is always a good idea when planning dinner for the week. Make a big pot of this Butternut Squash Minestrone soup and eat it all week long. Leftovers that would make any work day lunch better. 

Butternut Squash Minestrone Butternut Squash Minestrone

What is Minestrone?

Minestrone is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice. In this Butternut Squash Minestrone recipe skip the pasta and rice. 


Butternut Squash Minestrone

  • 2-3 tablespoons olive oil 
  • 1 medium yellow onion, finely diced
  • 4 carrots, (1/2 inch dice) 
  • 4 celery, (1/2 inch dice) 
  • 1 small butternut squash, peeled and diced about 2 1/2 cups total
  • 1 large red potato, diced 
  • 3 large garlic cloves, finely diced
  • 1 teaspoon dried thyme
  • 26 ounce can petite diced tomatoes
  • 6-8 cups vegetable broth 
  • 1 bay leaf
  • 1 (15.5 ounce) can petite white beans or cannellini. drained and rinsed
  • 8 ounces fresh baby spinach 
  1. In a large dutch oven or heavy bottomed pan heat olive oil over medium heat. Add the onions, carrots, celery, and season with salt and pepper letting cook for 8 minutes or until softened. Add  butternut squash and red potato and cook for another 5 minutes. Lastly, add the garlic cooking until just fragrant about 1-2 minutes.  
  2. Add the thyme and bay leaf. Next add the 26-ounce can petite diced tomatoes with the liquid and the 6-8 cups vegetable broth. Season with salt and pepper to taste and bring the mixture up to a boil, then lower back down to simmer and cook for 45 minutes or until vegetables are tender. 
  3. Discard the bayleaf and stir in the can of white beans. If desired, take 1 cup of liquid 1/2 cup white beans and puree, this will help thicken the soup. Stir in the spinach until it has begun to wilt.
  4. Serve with a sprinkle of freshly grated parmesan.

Adapted from: Barefoot Contessa  


Looking for a high-carb recipe? Try this Shrimp and Clam Scampi recipe.