Name: Butternut Squash Bean Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 20 ounces butternut squash (peeled and cubed); 1 medium onion (diced); 2 cloves garlic (pressed); 1 tsp dry rosemary ( or chopped fresh rosemary); 1 tsp Himalayan salt; 2 cups water; ½ cup cannellini beans (cooked/canned ); 1 can red kidney beans (rained and rinsed, 15-oz can)

Butternut Squash Bean Soup

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Venelina Dove M.D.

Print Recipe

Prep Time 5

Cook Time 15

Total Time 20

Servings 4

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Ingredients

20 ounces (550 g) butternut squash peeled and cubed
1 medium (110 g) onion diced
2 cloves garlic pressed
1 tsp dry rosemary or chopped fresh rosemary
1 tsp Himalayan salt
2 cups (480 ml) water
½ cup (80 g) cannellini beans cooked/canned
1 can red kidney beans rained and rinsed, 15-oz can

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Instructions

In a medium pot add the chopped veggies (butternut squash, onion, and garlic), water, rosemary, and salt. Cover with a lid and bring to a boil. Then reduce the heat and let simmer for about 15 mins.
Once the veggies are cooked and softened, mash them with a potato masher in the pot.
After that, add one cup of the mashed soup with the half cup of white beans in a blender. Blend until smooth.
Pour the blended beans into the mashed soup. Stir well to combine. This gives a perfect creamy texture to the soup.
Finally, add the red kidney beans to the soup and stir. Serve warm and enjoy!

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Notes

You can also make the soup with one type of beans only.
If you don't have a blender, you can simply mash the soup with part of the cooked beans. It won't be as creamy, but it will thicken the soup.

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