Bean and Butternut Squash Soup

With the cold season upon us, it's time for comforting dinners! With this seasonal vegetable soup recipe, you can enjoy a nutritious and easy-to-make soup. Beans, butternut squash and sweet potato add flavour and a nice creamy texture.

Servings: 8 one-cup servings

Tips : Double or triple the soup recipes to have extras to freeze and on hand for quick meals!

Butternut Squash Bean Soup Ingredients

• 1 can (398 mL) lima beans or cannellini
• 1 can (396 ml) of diced tomatoes
• ½ chopped onion
• 1 to 2 cups butternut squash, peeled and cubed
• 2 cloves of garlic
• 4 cups of vegetable broth
• 3 oz of basil and chopped parsley
• 1 teaspoon ofdried oregano
• 1 tablespoon of coconut oil orolive oil
• 1 sweet potato, cooked and mashed (optional)
• 1 to 2 cups of shredded greens (kale, chard, cabbage or spinach)

Procedure for Butternut Squash Bean Soup

1. In a large pot, heat the oil and sauté the onion. Then add the squash, garlic and oregano.

2. Once the onion has softened and the squash has browned slightly, add the tomatoes and cook for a few minutes. Then add the beans and the broth.

3. Simmer and add herbs and sweet potato (if using).

4. Serve as is, or if you prefer a creamier soup mixture until smooth with an immersion or high-speed blender

5. Remove from heat and add greens of your choice before serving.

Enjoy your meal!

The team of La Boite à Grains

Recipe proposed in collaboration with

with Health First