Quick Butternut Squash Soup


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For a more "roasted" flavor of this dish, click here.

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

  1. Dice onions, garlic, and potatoes
  2. Sauté onions, garlic, and potatoes in stew pot with olive oil over medium heat until lightly browned
  3. Add vegetable broth, sugar, and beans stir well
  4. Stir in butternut squash puree and add pumpkin spice seasoning
  5. Allow to cook for 10-15 minutes over medium heat until cooked through
  6. Use immersion blender to puree soup until completely smooth

Serve with dusting of cinnamon and/or honey