Butternut squash – bean – corn soup


  • 1 tbsp vegetable oil
  • 3/4 cup chopped onions
  • 1 tbsp minced garlic
  • 4 cups butternut squash, chopped
  • 1 tbsp dried basil
  • 1/4 tsp cayenne powder
  • 1 tsp ground black pepper
  • 4 cups vegetable broth
  • 1 can (15 oz) of pinto beans
  • 1 can (15 oz) of corn


In a large pot, heat the oil. Fry the onions for five minutes. Add the garlic and fry for two more. Add the butternut squash, basil, cayenne, black pepper, and the vegetable broth, plus enough water to cover everything. Boil for 10 minutes or until the squash is soft. Add the corn and beans. Blend with an immersion blender, leaving half of the chunks of butternut squash. If you don’t have an immersion blender, use a regular blender. Adjust seasonings.

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