Tuesday, November 18, 2014

Butternut Squash and Bean Soup

Only changes to the original recipe is that I added cumin and a tab of peanut butter--recipe is found   https://www.drmcdougall.com/misc/2009nl/jan/recipes.htm  The cumin and peanut butter add some nice flavor to this dish!

Butternut Squash and Bean Soup
At this time of year 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. 
Preparation Time:  15 minutes
Cooking Time:  30 minutes
Servings:  4-6

1 onion, chopped
5 cups water
4 cups peeled and chopped butternut squash
2  15 ounce cans cannellini beans, drained and rinsed
1  14.5 ounce can chopped tomatoes
1 tablespoon soy sauce
1 teaspoon  basil
4 cups chopped fresh spinach
Freshly ground black pepper to taste
ME--sprinkled some cumin into the soup and added 1 Tab Peanut Butter
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 

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