Butternut Squash Soup with Corn and White Beans

Butternut Squashes are in season. I have to admit I had never tried Butternut Squash so this was the perfect recipe! This is an easy and delicious recipe. It has a natural sweetness to it.

Serves 5


4 c. vegetable broth

1 large sweet onion, diced

5 cloves garlic, minced

6 c. butternut squash, peeled and cubed

2 1/2 c. corn

16 oz. can white beans, drained

1/2 tsp. paprika


  1. Put onions and garlic in a large pot over medium heat in 1/2 c. vegetable broth until soft.
  2. Add squash, corn, beans and the remaining broth and cover. Cook until squash is tender.

  3. Spoon mixture into a blender or food processor. Add paprika and blend until smooth.

  4. Spoon into bowl. Add additional paprika on top if desired and enjoy!

*recipe revised from lowfatveganchef.com




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