Squash and White Bean Soup with Parmesan Biscuits

1 Tbsp olive oil
1 onion, chopped
1 14.5 oz can diced tomatoes
1 small butternut squash, peeled and cut into 1/2-inch pieces (4 cups)
1 Tbsp fresh thyme
Kosher salt and fresh ground pepper
2 15 oz cans cannellini beans, rinsed
1 bunch spinach, thick stems removed (4 cups)
Biscuit mix and ingredients to make 8 biscuits
1/4 cup shredded Parmesan

Heat the oil in a Dutch oven over medium-high heat. Add the onion and cook, stirring often, until soft, 5 to 6 minutes. Add the tomatoes and their juices and cook, stirring occasionally, for 3 minutes.

Stir in the squash, thyme, 5 cups of water, 1 1/2 tsp salt, and 1/4 tsp pepper and bring to a boil. Reduce heat and simmer until the squash is tender, about 15 minutes. Stir in the beans and spinach and cook until the spinach is wilted and the beans are heated through, 2 to 3 minutes.

Meanwhile, prepare the biscuits according to the package directions, sprinkling with the Parmesan before baking. Serve with the soup.