Last night I made another one of my favorite soups. This one was pulled from the archives; squash and white bean soup with Parmesan biscuits. This dish is completely vegan minus the biscuits (I believe there are vegan biscuit mixes out there). It’s really hearty, full of flavor and I love the chunks of butternut squash. This soup is really easy to make, very little preperation so you can make this any day of the week. 


  • 1 tbs olive oil
  • 1 onion, chopped
  • 1 can diced tomatoes
  • 1 small butternut squash, peeled and cut into ½ inch pieces (4 cups)
  • 1 tbs fresh thyme
  • kosher salt and black pepper
  • 2 cans cannelloni beans, rinsed
  • 1 bunch spinach, thick stems removed (4 cups)
  • Biscuit mix
  • ¼ cup shredded Parmesan

Heat the oil in a dutch oven over medium-high heat. Add the onions and cook, stirring often, until soft, 5 to 6 minutes. Add the tomatoes and their juices and cook, stirring occasionally, for 3 minutes.

Stir in the squash, thyme, 5 cups of water, 1 ½ tsp salt, and ¼ tsp pepper and bring to a boil. Reduce heat and simmer until the squash is tender, about 15 minutes. Stir in the beans and spinach and cook until the spinach is wilted and the beans are heated through, 2 to 3 minutes.

Meanwhile, prepare the biscuits according to the package directions, sprinkling with the Parmesan before baking. Serve with the soup.

{Photos by: Me, recipe from Real Simple Dec. 2008 issue}