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butternut squash and pinto beans

pinto beans and butternut squash soup

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Dish
Cuisine African

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