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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