Squash And Bean Soup With Parmesan Biscuits Recipe

Cooking Directions

• STEP 1.Start by preparing the Parmesan biscuits. In a mixing bowl, combine flour, baking powder, salt, and grated Parmesan cheese. Cut in cold butter until the mixture resembles coarse crumbs. Stir in milk until just combined. Drop spoonfuls of the dough onto a baking sheet and bake in a preheated oven until golden brown.
• STEP 2.Meanwhile, in a large pot, heat olive oil over medium heat. Add diced onion, minced garlic, and chopped celery. Cook until the vegetables are softened and fragrant.
• STEP 3.Add diced butternut squash, vegetable broth, canned white beans, dried thyme, dried rosemary, and salt. Bring the mixture to a boil, then reduce the heat and simmer until the squash is tender.
• STEP 4.Using an immersion blender or a regular blender, puree the soup until smooth and creamy. If using a regular blender, be sure to blend in batches and vent the lid to prevent hot soup from splattering.
• STEP 5.Return the soup to the pot and stir in fresh spinach leaves. Cook until the spinach wilts and the flavors meld together. Season with salt and pepper to taste.
• STEP 6.Serve the Squash and Bean Soup hot, garnished with freshly grated Parmesan cheese and accompanied by the warm Parmesan biscuits. Enjoy!

Cooking Tips

• To make the Parmesan biscuits extra flavorful, add a pinch of garlic powder or dried herbs to the dough.
• If you prefer a chunkier soup, you can mash some of the cooked squash and beans with a fork instead of pureeing the entire soup.
• For a creamier texture, you can stir in a splash of heavy cream or coconut milk before serving.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through.
• The Parmesan biscuits are best enjoyed fresh out of the oven, but any leftovers can be stored in an airtight container at room temperature for up to 2 days.