Dropping temperatures and shorter days call for one thing, rich soup that encompasses all the delicious flavors of fall! This Southeast Asia Butternut Squash and White Bean Soup from local icon, This Little Goat, will keep you warm, full, and satisfied all season long. This simple recipe is easy enough to whip up during a busy workweek and requires no extensive culinary skills! This soup's standout ingredient, This Little Goat Went to Southeast Asia sauce, is all the salty goodness of fish sauce combined with zesty lemons. Inspired by the unique flavors of Southeast Asia, this must-have condiment is a fantastic addition to your favorite veggie, meat, or fish recipes.
We also love how many nutritional dense vegetables are included - butternut squash, onions, and spinach - making this a healthy and yummy dinner option for the entire family or as a great meal prepping option for a week of dinners. Serve with a side of crusty bread and salty butter from the farmer's market for the ultimate dipping experience, your taste buds will thank you.
Looking for more kitchen pantry inspiration to enhance your everyday dishes? Check out This Little Goat's extensive range of sauces, spices, and crunches for the home chef who loves flavor-packed meals! Their stellar product range comes from Chef Stephanie Izard, executive chef and owner of four Chicago restaurants, Girl & the Goat, Little Goat, Duck Duck Goat, and Cabra. Her line of globally inspired foodie add-ons make the most basic meals something unexpected and craveable. When your everyday meals could use a little somethin’, this little goat has a sauce, spice mix, or crunchy topping for the job. It’s time to spice up your salads, snazzify your soups, and just generally up your meal game, because This Little Goat goes on any thing.
Southeast Asia Butternut Squash and White Bean Soup
This tasty soup is as nutritious as it is flavorful! The combination of butternut squash, spinach, and This Little Goat Went to Southeast Asia sauce comes together perfectly for a go-to dinner you won't want to miss.
2 tbsp unsalted butter
1 sweet onion, diced
1/4 cup This Little Goat Went to Southeast Asia
1 quart (4 cups) vegetable stock
1 (15-ounce) can cannellini (white kidney) beans, drained
4 large handfuls spinach leaves
Melt the butter in a heavy-bottomed pot over medium heat. Once melted, add in the onion and season with a pinch of salt. sauté until just beginning to soften, about 3-4 minutes. add in the butternut squash, garlic and 1/2 teaspoon salt. Continue cooking, stirring occasionally, until the squash is slightly softened and just beginning to color, about 5 minutes more.
Stir in the southeast asia sauce until well coated and let cook for about 1-2 minutes more. Add in the vegetable stock, cover, and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let simmer, uncovered, for about 20 minutes more, allowing the squash to soften and flavors to meld.
Add in the beans and continue cooking over medium-low heat until warmed through, about 3-5 minutes more. Before serving, stir in the spinach until just wilted. season to taste with additional salt and southeast asia sauce, as desired.
Serve warm, alongside crusty bread for dipping.