You can make this soup as thick or thin as you wish. I love thinner soups, especially when I add rice noodles, because then I can slurp them up like ramen!
This soup is so hearty and great if you are having a crowd on a cold day. I put regular dried black beans in and they were fully cooked within 2 hours.
If you don’t have chicken or vegetable stock, you can use water, just be sure there is enough salt to bring out the flavor of the vegetables. Adding basil here is not for garnish, it is for flavor. The sharpness of the basil will pair well with the sweet and simple flavors of the soup.
Only add salt at the very end or when ready to serve. Chicken stock is the staple and base to every great soup. A soup can be ready in minutes if it has a good chicken stock as the base.
Time saver alert: Did you know that if you slice butternut squash really thin you don’t have to peel it?