Skip to main content
Bon Appétit

Minestrone Soup with Acorn Squash

4.7

(4)

Image may contain Bowl Dish Food Meal Human Person Stew Soup Bowl and Curry
Alex Lau

If you don’t happen to have or particularly enjoy pastrami, bacon or pancetta would be a delicious substitute for this minestrone recipe. Check out step-by-step photos here.

Recipe information

  • Yield

    4 Servings

Ingredients

¼

cup olive oil

4

ounces sliced pastrami, cut into ¼-inch strips

1

large onion, chopped

1

teaspoon sambal oelek

¾

acorn squash, cut into ¾-inch pieces, or 10 ounces pre-cubed butternut squash

Kosher salt, freshly ground pepper

5

tomatoes from one 28-ounce can whole peeled tomatoes

4

sprigs basil

2

15-ounce cans butter beans, rinsed, drained

Preparation

  1. Step 1

    Real Talk: Read between the lines and stay open to improvisation, and you’ll be able to make a hearty soup anytime, out of (almost) anything. In place of the pastrami, think of another cured meat that will crisp nicely (hello, bacon); the squash could be any root vegetable, really, and the beans are variable too.

    Step 2

    Heat oil in a large pot over medium-high. Cook pastrami, tossing occasionally, until just beginning to brown, about 3 minutes. Add onion and cook, stirring occasionally, until tender, 6–8 minutes. Stir in sambal oelek and cook until fragrant, about 1 minute. Add squash and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Season with salt and pepper.

    Step 3

    Add tomatoes, breaking into small pieces with a spoon, then stir in basil and 4 cups water. Reduce heat and simmer until squash is tender, 15–20 minutes. Discard basil. Add beans and cook until heated through, about 3 minutes. Season to taste.

    Step 4

    Do Ahead: Minestrone can be made 1 week ahead; cover and chill, or freeze up to 3 months.

Explore Bon AppétitSoupSoups and StewsItalianEuropeanAcorn SquashSquashVegetableBeanCanned TomatoTomatoLima BeanWhite BeanFallWinterQuickEasyOne-Pot MealsWeeknight MealsMainDairy-FreeGluten-FreeNut-FreeSimmerLunchDinner
Sign In or Subscribe
to leave a Rating or Review

How would you rate Minestrone Soup with Acorn Squash?

Leave a Review

Reviews (4)

Back to Top

  • i took the skeleton of this recipe and made the following substitutes based on what i had at home pastrami > bacon sambal oelek > dried arbol chiles basil > cilantro butter beans > chickpeas + cumin + smoked paprika also used 50% beef broth, 50% water instead of only water. toasted the squash seeds and topped with more cilantro. great autumnal dinner ^^ would be great with kimchi too!

    • Anonymous

    • NYC

    • 10/19/2021

  • 10/10 would make again- amazing taste and so simple to make! I omitted the pastrami since I don't eat meat and added carrots for extra veg! I also recommend roasting the squash seeds and adding them on top of the soup with a dollop of yogurt/sour cream. Great weeknight dinner choice.

    • Anonymous

    • toronto

    • 11/27/2017