Only changes to the original recipe is that I added cumin and a tab of peanut butter--recipe is found https://www.drmcdougall.com/
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
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
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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