Minestrone Squash Soup

I like most people really enjoy the early part of winter! Christmas is happening, family and friends are around, amazing food is eaten. After a few weeks of January though I start to get sick of the cold rainy days! I live in the pacific northwest so it is always just warm enough not to snow, and rainy. What fun! (I secretly love it). So what is the solution to help out on these dreary days? Well my boys keep me plenty busy, reading books, bundling up and going on walks, playing games, drinking tea, and OF COURSE SOUP!

We love this minestrone squash soup recipe because it has the addition of hearty healthy butternut squash in it! It goes perfect with a cold rainy day, and tastes delish. I recommend enjoying with a small beet salad (Wendy See Wendy Do has a great recipe), and thick slice of buttered bread.

I would love to hear what your favorite cold rainy day traditions are?! My three year old just recently got into puzzles, but also really enjoys playing with playdough, and duplo legos. My wife and I take turns sneaking away to read books, or go for a run (have to burn off all the holiday meals somehow), we also have been working on getting photos up around the house. Whitney Summers photography took some amazing photos for us over the holiday and we can’t wait to get them all displayed!

Print Recipe

5 from 3 votes

Minestrone Squash Soup

Minestrone Squash Soup the perfect meal for a cold fall or winter evening! Comforting and healthy you will love this recipe!

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Course: dinner, Soup

Cuisine: minestrone, Soup

Keyword: dinner, minestrone, soup, squash

Servings: 8 people

Author: Craft of Cooking

Ingredients

• 2 tbsp olive oil
• 3 stalks celery chopped
• 1/2 onion diced
• 1 1/2 tbsp crushed garlic
• 2 cups sliced carrots
• 2 cups cubed butternut squash
• 1 cup green beans
• 1 can diced tomatos
• 1 can cannellini beans or canned chickpeas
• 1 tsp dry thyme
• 1 tsp oregano
• 2 leafs bay leafs
• 8 cups vegetable broth
• 1 tsp salt
• pepper to taste
• 2 cups pasta of your liking (we used alphabet soup)

Instructions

• In a large pot or dutch oven heat olive oil to medium heat, add onions, celery, garlic, and carrots.  Cook till onions are translucent. 
• Add butternut squash, green beans, tomatoes, and beans.
• Add broth and seasonings. Allow to cook until it begins to boil. 
• Add pasta and simmer for 10 minutes.
• Serve with cracked pepper and parmesan cheese.