Butternut Squash Bean Soup
A simple warm and creamy butternut squash soup is paired with soft buttery beans and seasoned with rosemary to create a rich, hearty, and comforting soup.
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
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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