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Butternut Squash Soup

Tuesday, December 13, 2011

Butternut Squash Soup

1 big butternut squash (mine was about 2 pounds)
1/2 cup onion
1 can white kidney beans
1/2 red pepper
big pile of cut up greens
3 cups of water
1 cup orange juice
A small amount of ginger, nutmeg and cinnamon
1/4 to 1/2 teaspoon of onion powder, Mrs. dash, garlic, curry powder, seasoned salt

Preheat the oven to 400 degrees. Cut up the butternut squash into small pieces and place on a pan and bake for around 30-45 minutes.

While the squash is baking, chop up the onion and the red pepper, add to the stock pot with a little water (broth or oil can be used) and saute. When done saluting take off heat until squash is done.

I tear all the greens into small pieces and made a big pile (I used collards, turnip greens, and kale) I add the greens at the end.

When the butternut squash is done and cooled off, scoop out the squash (I didn't add all the squash cause it seemed like alot) and add it to the pot with water, orange juice and the spices and stir.

Open the can of beans and rinse and add to the pot. Stir and add more spices if needed and let the soup cook until it came to a boil (I just don't remember how long but not very long) and then turn off. Add the greens in and let the greens wilt in the pot for a few minutes.

I used my hand blender to puree the butternut squash. And now its ready to eat. I still added more spices.


I didn't measure anything so all the measurements are a guess.

If your thinking the beans sounds weird in squash soup, you can't even taste them after the soup is pureed (I'm not a fan of beans)

Next time I'm going to add more veggies like broccoli, carrots, sweet potato, cauliflower, zucchini, more greens, but feel free to add what ever you want. I figured the more veggies the better.

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Member Comments About This Blog Post:
SARLIA 5/15/2013 1:12PM

    Adding orange juice sounds really interesting. I love butternut squash, so I will definitely have to give this a try.

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ANGELWINGS71079 1/10/2012 10:02PM

    Sounds good may try this one

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ARTISTGRL 12/18/2011 11:30PM

    The soup turned out really yummy! I didn't puree it, because I like the chunks. Very well seasoned! emoticon

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BUELLRIDER 12/17/2011 3:09PM

    I love soup in the winter. I bought a 4# cabbage on sale for 4 batches of Chickpea rice soup w/cabbage. But I have 2 big butternut squashes and a 2# cabbage that I think I'll try your soup. Yummmm. I just bought a hand blender. Have you ever had a problem with it splashing out of the pan?

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PATTK1220 12/17/2011 12:12PM

    Sounds delicious! Butternut squash is a favorite of mine.

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TRAVELNISTA 12/14/2011 5:38PM

    Mmmmmmmmmmmmm that sounds emoticon I bet the white beans makes it creamy.

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7WORSHIPS 12/14/2011 6:30AM

  emoticon I must try this recipe during the holidays. I just recently discovered butternut squash and it was love at first bite. I started out with the recipe for Emily's creamy butternut squash, carrot & apple soup, which I found in the Sparkpeople recipe section. My entire family loved it. I am intrigued about adding beans and greens to this soup and cannot wait to try your recipe. Thanks for sharing.

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ORGANIC811LFRV 12/14/2011 6:12AM

    This souonds delicious. Can you come up with a RAW butternut squash recipe....LOL There are some drawbacks of being a raw vegan, not many.

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ARTISTGRL 12/14/2011 1:59AM

    I know what I'm making tomorrow!

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SHIVAMOON 12/14/2011 1:22AM

    Wow, that's an interesting recipe. I think I might try to make an adaptation of this. I love your idea about using orange juice, ginger, cinnamon, and nutmeg, along with onion and other veggies. Very creative. Thanks.

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