During the fall time, you can drink all the pumpkin spice lattes that you want and eat plenty of fresh apple butter, but nothing compares to a hearty soup full of veggies.
There’s something very special about cozying on up with a big bowl of soup and the newspaper on a Saturday afternoon in October… reminds me of weekends as a kid at home in New Jersey when the temperatures dropped, the leaves turned their colors, and my father would bring home munchkins from Dunkin’ Donuts… I always grabbed the chocolate glazed ones (they’re the best!)
Currently, our fridge is packed with tupperware containers of butternut squash noodles. Why? I’m trying to create the best autumn-themed dishes for y’all and well, butternut squash is super autumn-y. Actually, on Wednesday, I found a brand new pack of goat cheese squashed like roadkill between two containers. I had been looking for it for days!
This soup doesn’t look like much (and to my defense, soup is very hard to photograph), but it tastes like a warm hug. The swiss chards wilts when it absorbs the broth and the butternut squash noodles soften when boiled in the soup and offer more texture and interest to the dish. Every spoonful is packed with natural flavors from the heated vegetables.
The grated cheese adds a little saltiness and creaminess, but omit it if you’re dairy-free or watching your calories. You’ll still be licking the bowl without it.
Ditch the boring canned Amy’s Organics soup and make a vat of this gluten-free goodness. Don’t forget your whole grain bread for dipping!
This recipe can be found at Fresh Fit N’ Healthy’s blog by clicking here. Check out Sarah Grace’s Instagram while you’re at it – she posts motivational and inspirational pictures for those looking to adopt or maintain a healthy lifestyle…. and she just turned 21 this week!
Butternut Squash Noodle Soup with Swiss Chard and Butter Beans
Ingredients
- 3 ? long peeled chunk of butternut squash spiralized
- tbsp olive oil
- 1 tbsp minced garlic
- 1/4 tsp red pepper flakes
- 1/2 cup diced celery
- 1/2 cup diced red onion
- 1/2 cup diced carrots
- salt and pepper to taste
- 1 tsp dried oregano
- 1 tsp dried thyme or about 2 fresh sprigs
- 1/2 tsp dried parsley
- 1/2 cup butter beans
- 8 leaves of swiss chard
- 4 cups low-sodium vegetable broth
- 1 tbsp grated Parmesan cheese to garnish
Instructions
- Place a large saucepan over medium heat. Add in the olive oil. Once the oil heats, add in the garlic and cook for 1 minute. Then, add in the red pepper flakes, celery, red onion, and carrots. Season with salt, pepper, oregano, thyme, and parsley. Let cook for about 5 minutes or until carrots begin to soften.
- Add in the vegetable broth and raise heat to bring to a boil. Once the soup reaches a boil, add in the butternut squash noodles and reduce heat to simmer. Simmer for 10 minutes and then add in the butter beans and swiss chard. Cook for another 2 minutes or until squash noodles are softened and swiss chard has wilted.
- Plate the soup into bowls and garnish with Parmesan cheese.
Watch our video to learn how to spiralize a butternut squash using the Inspiralizer and subscribe to our YouTube channel to watch more videos:
comments