Butternut Squash Noodle Soup with Swiss Chard and Butter Beans

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Butternut Squash Noodle Soup

Butternut Squash Noodle Soup

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!)

Butternut Squash Noodle Soup

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!

Butternut Squash Noodle Soup with Swiss Chard and Butter Beans

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.

Butternut Squash Noodle Soup

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

Butternut Squash Noodle Soup with Swiss Chard and Butter Beans

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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

  1. 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.
  2. 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.
  3. Plate the soup into bowls and garnish with Parmesan cheese.
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Leave a Comment

10 comments

cquek says:
This dish looks festive and delicious!
Carrian says:
This soup looks fall-fantastic!
Carrian - thanks so much, I'm so glad you like it:)
Looks so good! I'm not sure that I like butter beans but it won't hurt to try.
You can switch them out for any sort of similar bean, like garbanzo or cannellinni! Enjoy :)
This looks amazing, it would be perfect for a cold fall day! Butternut squash is my new obsession and I cannot get enough of it, so be sure I'll be trying this soup soon! And it doesn't matter if soups are hard to photograph, these pictures look gorgeous ;D
Consuelo - thank you so much, I'm glad you like the recipe!! It's definitely a great fall soup... thanks for the comment!
Made this last night and it was DELICIOUS!! Did the spiralzing by memory and, of course, didn't remember right so I ended up starting to spiralize the wrong half of the squash. It didn't matter because I ended up with more squash-ta! I used lima beans because Fresh Direct didn't have the right ones and they worked perfectly. Thanks for the inspiration!!
Thanks Katie - lima beans work just as well here! Thanks for trying one of my recipes!!
Liz mackey says:
I want to try this but can’t find the recipe .

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