Creamy Butternut Squash and Bean Soup
A friend of mine asked for a creamy squash soup with beans. I took my butternut squash soup recipe and changed it up a little. It is a hearty and nutricious soup.
Ingredients
1 tablespoon olive oil
1 large sweet onion, chopped
6 cups vegetable broth1 large butternut squash
2 apples
15 1/2 ounces pinto beans
1 teaspoon salt
Directions
In 5 quart sauce pan, over medium heat, add oil. Add onions and cook for 5 minutes.
Add broth to pan.
Peel squash and apples. Remove seeds and cut into chuncks. Add to pan. Drain and rinse beans. Add to pan and bring to a boil. Reduce heat to medium low and simmer, covered for 30 minutes.
Remove from heat and blend, using a blender or an immersion blender, until smooth. Return soup to pan. Add salt. Stir well. Simmer on low for 30 minutes.