Butternut Squash and White Bean Soup

Ok, this recipe seriously rocked!! Day 2 was even better.

Recipe is courtesy of Real Simple

1 tbls EVOO
1 onion chopped
1 14.5oz can diced tomatoes
1 small butternut squash, peeled and cut into 1/2 inch pieces (4cups-ish)
1 tbls fresh thyme (I used dry b/c I forgot to buy fresh)
salt and pepper
2 15oz cans of cannellini beans, rinsed (I didn't rinse mine)
1 bunch of spinach (4 cups)

Heat oil in pot over med-high heat and add onion and cook. I also added garlic.  Stir often until soft, 5 to 6 min. Add tomatoes (i had fire roasted toms) and add their juices and cook for 3 min.

Stir in squash, thyme, 5 cups of water (i did 1/2 chicken stock and 1/2 water), 1 1/2 ts salt and 1/4 ts of pepper and bring to a boil.  Reduce heat and simmer until squash is tender, about 15 min.  Stir in beans and spinach and cook until spinach is wilted and beans are heated (2 to 3 mins).

We had multigrain (trader joes mix) biscuits w/ it and was a hit. The hubs was a fan.  This is a keeper in the Archer casa. Enjoy!!