Squash And Bean Soup With Parmesan Biscuits Recipe

This hearty and flavorful Squash and Bean Soup is the perfect comfort food for chilly days. Made with butternut squash, white beans, and a blend of aromatic spices, this soup is both nutritious and delicious. The soup is served with homemade Parmesan biscuits, which are light, flaky, and cheesy. The combination of the creamy soup and the savory biscuits creates a satisfying and comforting meal.

12 Rating -
Squash And Bean Soup With Parmesan Biscuits

ingredients serve

Ingredients for Squash And Bean Soup With Parmesan Biscuits Recipe

  • as per your need For The Squash And Bean Soup
  • 1/4 Butternut Squash, Peeled, Seeded, And Diced
  • 1/4 Onion, Diced
  • 1/2 cloves Cloves Of Garlic, Minced
  • 1/2 Stalks Of Celery, Chopped
  • 1 cup Vegetable Broth
  • 1/4 can White Beans, Drained And Rinsed
  • 1/4 teaspoon Dried Thyme
  • 0.13 teaspoon Dried Rosemary
  • As required Salt And Pepper To Taste
  • as needed Handful Of Fresh Spinach Leaves
  • as needed Freshly Grated Parmesan Cheese For Garnish
  • as required For The Parmesan Biscuits
  • 1/2 cup All Purpose Flour
  • 1/2 teaspoon Baking Powder
  • 0.13 teaspoon Salt
  • 0.13 cup Grated Parmesan Cheese
  • 0.13 cup Cold Butter, Cut Into Small Pieces
  • 0.19 cup Milk

Directions: 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.
calories per serving
5 g Fat6 g Protein8 g Carbs5 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber


  • Carbs
  • Protein
  • Fiber


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
  • Vitamin B12
    < 1mcg
  • Vitamin C
  • Vitamin E
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp