Hearty Butternut Squash and Bean Soup

Name: Hearty Butternut Squash and Bean Soup
Yield: 5 cups soup
Ingredients: 1 medium butternut squash (about 3-3.5 Cups puree); 1 15.5 oz. can cannellini beans, drained; 1 quart veggie or chicken broth (use veggie broth for a vegan recipe); 1 packed scoop Growing Naturals original, unflavored pea protein*; 1 tbsp honey; 1/2 tsp onion powder; 1/4 tsp ground nutmeg; 1/4 tsp curry powder; 1/4 tsp turmeric powder; 2-3 dashes of cayenne or red pepper flakes (optional); salt and pepper to taste

November 29 2021, by Scarlett Full, 1 min reading time

Hearty Butternut Squash and Bean Soup

Scarlett Full, in-house Registered Dietitian

Servings

5 cups soup

Calories

174

Ingredients

1 medium butternut squash (about 3-3.5 Cups puree)
1 15.5 oz. can cannellini beans, drained
1 quart veggie or chicken broth (use veggie broth for a vegan recipe)
1 packed scoop Growing Naturals original, unflavored pea protein*
1 tbsp honey
1/2 tsp onion powder
1/4 tsp ground nutmeg
1/4 tsp curry powder
1/4 tsp turmeric powder
2-3 dashes of cayenne or red pepper flakes (optional)
salt and pepper to taste

Directions

Preheat oven to 375 and prepare baking dish lined with aluminum foil.
Cut squash in half lengthwise and remove seeds. Using your knife, score or poke several holes in the neck of the squash (where there are no seeds).
Spray or brush the squash liberally with olive oil and place face up on the baking dish.
Bake for 60-80 minutes until the squash is thoroughly tender. Then let cool off for about 15 minutes.
Scrape the insides of the squash using a large spoon and process until smooth using some of the broth to help puree it.
Puree the can of beans using more broth as needed.
Place the pureed squash, beans, plus additional ingredients in a medium stock pot and cook on medium-low heat until just starting to simmer.
Let simmer for a few minutes stirring constantly.
Serve and enjoy!