Quick Butternut Squash Soup
BUTTERNUT SQUASH SOUP
1 can butternut squash puree
1 can red kidney beans
1 yellow onion
3 garlic cloves
1 bag (3-5) small red potatoes
1 box vegetable broth
1-2 tsp salt
1 tsp pepper
1 ½ tsp pumpkin pie spice (½ tsp cinnamon, ½ tsp nutmeg, and ½ tsp ginger instead)
1tbsp brown sugar
¼ cup olive oil
- Dice onions, garlic, and potatoes
- Sauté onions, garlic, and potatoes in stew pot with olive oil over medium heat until lightly browned
- Add vegetable broth, sugar, and beans stir well
- Stir in butternut squash puree and add pumpkin spice seasoning
- Allow to cook for 10-15 minutes over medium heat until cooked through
- Use immersion blender to puree soup until completely smooth
Serve with dusting of cinnamon and/or honey