Ingredients

The following ingredients have 5 Servings
  • 4 cups cubed butternut squash (peeled and seeds removed)
  • 1 sweet onion (sliced or chopped)
  • 2 cloves garlic (minced)
  • 2 cups low-sodium vegetable broth
  • 1 can (15 oz) white beans (rinsed and drained (or 1 1/5 cups cooked white beans))
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)

Instruction

  • In a pot over medium-high heat on the stove, place the cubed squash, sweet onion, garlic, vegetable stock, salt and pepper. Cover and simmer about 15 to 20 minutes until very tender. Drain.
  • Add the white beans.
  • Using an immersion blender, purée until completely smooth. Alternately, you can transfer the mixture to a blender or food processor to purée.
  • Taste and adjust seasoning as needed. Serve hot.