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Southeast Asia Butternut Squash and White Bean Soup

This Little Goat went to Southeast Asia
  • This Little Goat went to Southeast Asia


4 servings


45 minutes

active time

20 minutes



2 Tbsp unsalted butter

1 sweet onion, diced

Kosher salt 

4 cups diced butternut squash (from about 1 small squash)

3 large garlic cloves, minced  

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.

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