Kidney Bean & Butternut Squash Soup
Servings Prep Time
6people 15minutes
Cook Time
150minutes
Servings Prep Time
6people 15minutes
Cook Time
150minutes
Ingredients
  • 4quarts water
  • 1pound kidney beanspicked over
  • 2 bay leaves
  • 2tablespoons olive oiloptional
  • 10cloves garlicchopped
  • 2 butternut squashcut in half, lengthwise, seeded, peeled and cubed
  • 1bunch flat-leaf parsleychopped
  • 10leaves fresh basilchopped
  • saltto taste
  • 1teaspoon black pepper
Instructions
  1. Bring the water to a boil in a large covered pot. Add beans and bay leaves. Cook over medium heat, uncovered, 1-1/2 hours, stirring frequently, until the beans are nearly tender.
  2. In a large skillet, heat olive oil over low heat. Add garlic and cook, stirring frequently for 5 minutes, until soft and golden. Add squash, parsley, basil, salt and pepper. Cook uncovered over low heat about 20 minutes, stirring frequently, until lightly softened.
  3. Spoon squash mixture into the pot of beans, scraping up the bits that cling to the skillet. Simmer 45 minutes, stirring frequently, until squash and beans are soft and soup is thick. Adjust seasonings to taste.