Butternut Squash and Bean Soup
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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