Vegetarian Butternut Squash Minestrone Soup
This butternut squash minestrone is a hearty, plant-based comfort soup packed with veggies, beans, and pasta, simmered in a lightly seasoned tomato broth. It’s naturally vegetarian and vegan, with warming fall flavors and satisfying texture. Perfect for batch cooking, cozy weeknight dinners, or meal prep for the week.
Servings 4 -6
Ingredients
- 2 tablespoons coconut oil or cooking oil of choice
- 1 large about 1 cup onion, diced
- 3-4 cloves about 1 teaspoon garlic, minced
- 2 carrots about ½ cup, peeled and chopped
- 2 stalks about 2 tablespoons diced celery
- 1 cup cubed butternut squash
- 2 ears about 1 ½ cups fresh or frozen corn kernels (I used fresh in recipe testing)
- 3 cups vegetable broth
- 1 28 ounce can crushed tomatoes with basil (I used Muir Glen brand in recipe testing)
- 1 15.5 ounce can white kidney beans, including liquid (may also drain and rinse if desired)
- ¼ cup nutritional yeast plus addiitonal for serving if desired
- 2 teaspoons dried oregano
- 1 teaspoon crushed red pepper plus additional for serving if desired
- 3 fresh sage leaves
- 3 sprigs fresh thyme
- Salt and pepper to taste
- 2-3 cups cooked pasta for serving
Instructions
- Heat oil in a large pot over medium-high heat. Stir in onion and salt and cook 5 minutes, or until onion is translucent. Add garlic, carrots, and celery, and cook 2-3 minutes. Add squash and corn and cook 2-3 more minutes, adding more salt as needed throughout cooking process.
- Stir in broth, tomatoes, beans, nutritional yeast, oregano, crushed red pepper, and black pepper to taste. Add fresh sage and thyme and bring to a boil before decreasing to a simmer. Simmer for about 15 minutes or until soup is hot and flavors have melded.
- To serve, spoon cooked pasta into separate soup bowls and ladle minestrone on top. Stir to combine and sprinkle with more nutritional yeast and crushed red pepper if desired.
Notes
- Storage: Store cooked pasta separately from leftover soup to prevent them from getting soggy. Soup may be stored in the refrigerator for up to one week or stored in the freezer (hold the pasta) for up to three months.