This pinto beans and butternut squash soup is probably one of my coziest bowl of soups ever. It screams winter gathering so if you signed up for that potluck , safe time with this one-pot wonder. My husband has a thing for not eating left for soups especially until a day or two after. I was ready to have same soup for lunch the next day, but go figure, he ate it!!!! All of it.
There was some grumbling but we live and learn. Make a bigger pot of soup!
PINTO BEANS
Most beans will work just fine with this recipe. Pinto beans is my favorite here because it just makes for a spoonful of creamy, buttery goodness. You can use canned beans but if you’ve been on here for a little while you know my feelings on canned beans.
Oh, and I finally bought an instapot. Beans are now ready in just about 30 minutes. There really is no reason for canned beans but if you are short of time, go for it.
MAKE IT YOUR OWN
Protein packed, low carb and super hearty. My ” no one leaves hungry” bowl. Butternut squash is my favor but you can try other root vegetables. Parsnip, turnip, sweet potatoes, yams are great options.
Tips and Tricks
Some people chop or mince their herbs for soups and stews for texture or maybe just preference. Most times I blend with some water. This lets me use the whole herb especially the stalk which is unfortunately often thrown out . As a result , I get a more creamy, aromatic sauce
I almost never use cornstarch to thicken soups. Here I mashed a cup of the beans and added it to the soup. This technique works for most of my soups. Mashing or blend some of the vegetables (or grains) and stir back into your soups.
Enjoy a bowl of this pinto beans and butternut squash soup with your family. Matter of fact invite a few friends over when you make it. I’m sure everyone would savor a bowl…..or two.
pinto beans and butternut squash soup
Ingredients
- 5 cups cooked pinto beans (salted)
- 2 cups butternut squash cubed
- 1 can fire rooasted tomatoes (salsa style-basically crushed)
- 1 cup chopped onions
- 2 Tbsp canola oil
- 1 tbsp minced garlic
- 1 tsp Dried basil
- 1/2 tsp Dried thyme
- 1 tsp paprika
- 4-5 cups of water
- 1 maggi cube
- salt to taste
Fresh herb blend
- a small chunk of ginger (about 1 tsp crushed)
- 1 small spring onion
- 2 sprigs Of parsley
- 4 garlic cloves
- 1 small celery stalk
- 1/4 of a small yellow onion
Instructions
- Blend all ingredients for herb blend with about a quarter cup of water. Set aside
- In a medium pot, heat oil and sautee onion for 2 minutes. Add butternut squash and cook for another about 5 minutes, stirring occasionally. Then add in fire roasted tomatoes, basil , thyme , paprika and let simmer for about 5 minutes or until squash is al dente.
- Transfer 4 cups of the cooked pinto beans, all of the fresh herb blend and 4-5 cups of water into squash sauce. Gently simmer for 20-25 minutes. Mash remaining cup of beans into a thick paste and add into pot. Stir well to ensure there are no chunks. Continue to cook until soup thickens to desired consistency.
- Season to taste, let sit for about 5 minutes. Enjoy
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