Hearty Butternut Squash Soup with Garlic and Garbanzo Beans
Ingredients -
1 Butternut Squash, peeled, seeded and chopped
2 Garlic Cloves, chopped
1 can Cannellini or Garbanzo Beans, drained
1/4 cup Lemon Juice
1/4 cup Olive Oil mixed with 1 teaspoon Dried Mint
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste
Preparation:
1. Add the squash to a large pot and cover with water.
2. Cook until the squash is fork tender.
3. Add the lemon juice, garlic and beans and cook for 10 minutes.
4. In a separate pan, heat the olive oil and add the mint.
5. Pour the oil into the pot of soup.
6. Add the salt and pepper to taste, stirring to combine.
7. Serve.
Soup Making Tips -
Prepping Butternut Squash
Cutting butternut squash into one-inch chunks before cooking will decrease the cook time and help retain more of the nutrients and vitamins. The squash can be cut ahead of time,
placed in an airtight container, and stored in the refrigerator for a day or two before using. Butternut squash chunks will also freeze well for later use.
