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Butternut Squash Noodle Soup with Swiss Chard and Butter Beans


  • 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


  • 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.