Butternut Squash & White Bean Soup

Butternut Squash & White Bean Soup

Prep Time40 mins
Cook Time40 mins
Total Time1 hr 10 mins
Servings: 4 servings

Ingredients

  • 1 sliced butternut squash
  • ½ sliced onion
  • 3 chopped garlic cloves
  • 1 tbsp olive oil
  • ¼ tsp ground cinnamon
  • 1 pinch ginger powder or freshly grated ginger
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tsp fresh rosemary
  • 2 medium cubed potatoes
  • 1 cup cooked white beans
  • 2 cups boiling water
  • cup almond milk

Instructions

  • Cook the butternut squash in a 350° F oven for 30 minutes.
  • Sauté the onion and garlic with the oil for a few minutes.
  • Add the rosemary and spices and cook for a few more minutes.
  • Add the potatoes, white beans, and boiling water.
  • Simmer the soup for 20 minutes.
  • Transfer the soup to a blender and pulse only a few times (don’t over mix if you want some of the white bean texture).
  • Add the almond milk and cook for a few more minutes.
  • Enjoy with croutons!