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Mediterranean Soup

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This wholesome Mediterranean Soup combines roasted butternut squash, savory spices, and a hint of sweetness from pear, creating a creamy and comforting dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Main, Soup
Cuisine: Mediterranean, Vegetarian
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 butternut squash, peeled and cut into 1-inch pieces
  • 4 Tbsp extra virgin olive oil, divided
  • 1 pinch salt
  • 1 small yellow onion, diced
  • 2 large cloves garlic, minced
  • ½ tsp salt
  • 1 pinch black pepper
  • 1 tsp dried oregano
  • 2 Tbsp fresh oregano, divided
  • 2 cups low sodium chicken stock (or vegetable stock)
  • 1 stick cinnamon
  • ½ cup canned white kidney beans, rinsed
  • 1 small pear, peeled, cored, and chopped into ½-inch pieces
  • 2 Tbsp walnut pieces
  • ¼ cup Greek yogurt (or whipping cream, omit if vegan)
  • 2 Tbsp fresh parsley, chopped
  • 2 Tbsp pistachios, chopped
  • 1 Tbsp additional parsley or any herb you like, chopped
  • 1 pinch salt and pepper
  • 1 Tbsp olive oil
  • ½ tsp lemon juice

Method
 

Preparation
  1. Preheat your oven to 425°F.
  2. Toss the butternut squash pieces with 2 tablespoons of olive oil and a pinch of salt.
  3. Spread them out on a roasting pan and roast until fork-tender, about 25 minutes. Set aside to cool.
  4. In a medium pot over medium-high heat, add the remaining olive oil and sauté the diced onion until soft.
  5. Stir in the minced garlic and dried oregano, sautéing for about 1 minute until fragrant.
  6. Add the cooled roasted squash, pear, chicken (or vegetable) broth, cinnamon stick, and salt & pepper. Cover and bring to a boil.
Cooking
  1. Once boiling, add the rinsed beans and chopped walnuts. Lower the heat and let the soup simmer for about 20 minutes, allowing the flavors to meld and the pear to soften.
  2. Remove the cinnamon stick. Using an immersion blender, blend the soup until smooth and creamy.
  3. Gradually whisk in the Greek yogurt until fully combined, creating a rich texture.
  4. Adjust seasoning if needed, then add the fresh oregano and parsley.
Serving
  1. To elevate your dish, combine the chopped pistachios, parsley, lemon juice, and a pinch of salt and pepper in a bowl as a topping.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 3gSodium: 300mgFiber: 8gSugar: 5g

Notes

This soup can be customized with your favorite herbs or substitute the beans with any protein of choice. For a lighter version, substitute Greek yogurt with coconut cream or omit it completely.
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