Butternut & Bean Soup with Couscous

There's nothing like a good soup to help you forget the troubles of your day.

I've made this one – from the January issue of Good Housekeeping magazine – a few times now. It's somehow light and filling. And the leftovers taste even better since the flavors get a chance to develop. (If your family is 2 kids and 2 adults, you'll probably have leftovers.)

Only one of my boys liked this, but since my husband keeps talking about eating more beans for dinner, the kids are determined not to.

The mix-in calls for couscous, but I think quinoa would work just as well.

Mangia! Mangia!
Andrea

Butternut & Bean Soup with Couscous
Inspired by this Good Housekeeping recipe

1 large butternut squash
2 tablespoons olive oil, divided
1 onion, chopped
2 garlic cloves, minced
1 tablespoon fresh ginger, peeled and minced
6 cups low sodium chicken broth
6 sprigs fresh thyme
1 15 ounce can white beans (like Northern) drained and rinsed
1 15 ounce can chick peans, drained and rinsed
1/2 cup raw couscous (or quinoa)
1/4 cup shelled pistachios, chopped
1/4 cup fresh cilantro, chopped
1/4 cup dried apricots, finely chopped
2 green onions, sliced

Cut the squash to separate the neck from the base. Reserve base for another use. Peel neck of butternut squash and chop into 1/2 inch cubes.

Heat 1 tablespoon oil in large skillet over medium heat. Add squash and cover. Cook for 8 minutes, stirring occasionally. Set aside.

In a Dutch oven, add onion and 1 tablespoon oil and cover. Cook for 6 minutes, stirring often. Add garlic and ginger and cook for 1 minute. Add chicken broth, thyme and squash. Bring to a boil.

Using a fork, mash the white beans and add to the soup. Add the chick peas and stir. Reduce heat to low and simmer.

Prepare the couscous or quinoa according to package directions. Fluff with fork and gently stir in pistachios, cilantro, apricots and green onions.

Ladle soup into bowls and top with couscous mix-in.