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.
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
- Put onions and garlic in a large pot over medium heat in 1/2 c. vegetable broth until soft.
Add squash, corn, beans and the remaining broth and cover. Cook until squash is tender.
Spoon mixture into a blender or food processor. Add paprika and blend until smooth.
Spoon into bowl. Add additional paprika on top if desired and enjoy!
*recipe revised from lowfatveganchef.com