bean, tomato and butternut squash soup
(1 rating)
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Most of my recipes are variations of other ones I come across that sound interesting to me. More often than not I cannot follow it to the letter and end up tweaking it to my liking. This one came about because I had never had Butternut squash and wanted to try it. I hope that you like as much as I loved creating it.
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(1 rating)
yield
4 -6
prep time
20 Min
cook time
40 Min
method
Stove Top
Ingredients For bean, tomato and butternut squash soup
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1/4 lbbacon diced small
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2 cdiced onions
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1 csliced celery
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3 - 4 Tbspminced garlic
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2 cpeeled, seeded and diced butternut squash
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1 tspcrushed chilli peppers
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3 can14.5 oz each chicken broth or make your own with boullion cubes and water
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2 canred or pinto beans 15 oz
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2 cdiced roma tomatoes
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salt and pepper to taste
How To Make bean, tomato and butternut squash soup
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1In heavy 4 qt saucepan or Dutch oven cook bacon over medium heat until thoroughly cooked. Add onions and celery, cook until onions are golden and tender. Add garlic and cook 1 additional minute.
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2Stir in remaining ingredients and heat to boiling. Reduce heat and cover to simmer for 20-25 minutes or until squash is fork tender.
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3Remove from heat and let cool. Add soup to blender and blend together. Return soup to another saucepan, cook on medium heat until hot. Season with salt and pepper to taste.
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4***if you're not a fan of pureed soups then you can remove about 3 cups of the soup, blend it and then mix it back in with the remaining soup for a soup that has a bit more texture to it. My family likes it either way.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Bean, Tomato and Butternut Squash Soup:
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