Tuesday, October 6, 2015

Roasted Butternut Squash and October Bean Soup

This is the time of year for soups as the weather cools down and the abundance of winter squash makes them so easy to make. Nutrient dense and flavorful winter squash makes the perfect addition to soups. In North Carolina you see October beans this time of year, these pinto like beans are also great  in soups rich in protein and fiber.


  • one small butternut squash
  • one cup of october beans 
  • 1/2 a red onion chopped
  • a dash of balsamic vinegar
  • 3 cloves of garlic chopped 
  • 1/4 cup of green beans chopped 
  • 1/2 tomato 
  • a little white balsamic vinegar 
  • salt and pepper to taste 
  • freshly cut basil about a handful (will miss this from the garden)

  1. cut the butternut squash into small cubes, add to a baking tray with a little garlic, olive oil and balsamic vinegar and roast at 400 degrees for 15-20 minutes until soft
  2. meanwhile saute the onions and garlic in a little olive oil for 5 minutes, add a dash of white balsamic and the chopped tomato to make a paste 
  3. then add 2 cups of vegetable stock and the October beans and simmer for 15-20 minutes
  4. add the fresh basil and green beans with the roast butternut squash and simmer for another 5-10 minutes until the beans are soft, season with salt and pepper to taste
  5. serve :-) 

What foods do you look forward to this time of year?

In other news we had a donation towards building raised beds so soon we can start a vegetable garden at my daughters school very exciting :-) nothing beats garden fresh vegetables and knowing where your food comes from. The kids are well our oldest is enjoying second grade and loves art and our little boy is full of beans at preschool. I continue to volunteer at the childrens home farm such a fun place and love learning about agriculture. 

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