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

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

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!

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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