You might think of this soup as a winter squash minestrone. While I've called for canned beans to make it more doable for busy people, the soup will be better if you cook your own beans.
This has been one of my favorite soups over the years...always seem to pull the recipe out and make it at least once. I use a whole 32 oz container of vegetable broth and all of the salt called for...because otherwise it does come off as bland. I also stir the parsley and garlic into the soup right before serving instead of topping each individual bowl.
We love this soup! I've been making it for years and have changed it up a bit, using kale instead of cabbage, adding a lot more sage and garlic plus some thyme and parsley to the soup instead of doing the pistou. Occasionally I'll throw in some barley or soaked farro. LOVE IT!
Admittedly I did not completely follow this recipe but it was terribly bland. I used a sugar pumpkin instead of butternut squash but followed the rest pretty closely. I wound up scooping about half of the veggies out and using a hand blender on the rest before putting them back in to give it more texture. I also added about a 1/2 t cumin and more salt and pepper. After those changes it was better. I will not make this again.
