Fat Free Vegan Summer Harvest Soup (Butternut Squash Sweet Corn and White Bean Soup)
Serves 4-5
Used verbatim from Low Fat Vegan Chef, after hearing someone absolutely rave about it. You can read more about this here:
Ingredients:
4 cups/1 qt./946 mL vegetable broth (homemade or low sodium)
1 large sweet onion, diced (such as Vidalia or Walla Walla)
5 cloves of garlic, minced
6 cups/25 oz./1.5 lbs butternut squash, peeled and cubed (fresh or frozen)
2 1/2 cups sweet corn (fresh, frozen or canned – no sodium)
16 oz./453 g can white beans or chickpeas, drained
1/2 tsp smoked paprika (or any other seasoning of choice)
3/4 tsp Herbamare or salt
1/2 tsp fresh ground pepper
Directions:
- Saute onions and garlic in a large pot over medium heat in 1/2 cup of vegetable broth until soft 5-6 minutes.
- Add squash, corn and beans and remaining broth and cover. Cook until squash is tender.
- Carefully spoon mixture into a blender or food processor and blend until smooth.
- Pour mixture back into pot, add seasonings and mix thoroughly. Taste test and adjust seasonings if desired.
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