Butternut Squash and Bean Soup

Name: Butternut Squash and Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4-6
Ingredients: 1 Onion, chopped; 5 Cups Water; 4 Cups Butternut squash, peeled and chopped; 2-15 Ounce Cans Cannellini beans, drained and rinsed; 14.5 Ounce Can Tomatoes, chopped; 1 Tbsp Soy sauce (optional); 1 Tsp Basil; 4 Cups Fresh spinach, chopped; Freshly ground pepper to taste

By Mary McDougall
During fall and winter I usually have 1 or 2 butternut squash in my pantry to add to a wide variety of winter soups. It cooks quite quickly when chopped and adds a delicious flavor to soups.

Serves: 4-6

Prep Time: 15 min

Cook Time: 30 min

Ingredients

1 Onion, chopped

5 Cups Water

4 Cups Butternut squash, peeled and chopped

2-15 Ounce Cans Cannellini beans, drained and rinsed

14.5 Ounce Can Tomatoes, chopped

1 Tbsp Soy sauce (optional)

1 Tsp Basil

4 Cups Fresh spinach, chopped

Freshly ground pepper to taste

Directions

Place the onion in a large pot with 2 tablespoons of the water. Cook, stirring frequently until onion softens. Add the remaining water, the squash, beans, tomatoes, soy sauce and basil. Bring to a boil, reduce heat, cover and simmer for 20 minutes until squash is tender. Add the spinach and cook about 5 minutes longer until spinach has wilted. Season with freshly ground pepper to taste.

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