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5 Bean Curry Butternut Soup

5 Bean Curry Butternut Soup

Course Brunch, Dinner, Lunch
Cuisine 5 bean soup, Bean squash soup, Butternut Curry Soup, Butternut Squash Recipes, Butternut Squash Soup, Fall recipes, Fall soup
Prep Time 30 minutes
Cook Time 1 minute
Servings 6
Author Lora Wiley-Lennartz

Ingredients

  • 2+1/2 lbs butternut squash
  • 2 white onions
  • 3 garlic cloves
  • 2 tablespoons olive oil
  • 2 tbsp yellow curry paste
  • 4 cups vegetable broth
  • 2+1/2 cups canned beans - 1/2 cup for each variety
  • 1/2 cup canned kidney beans
  • 1/2 cup canned Chickpeas
  • 1/2 cup canned White Beans
  • 1/2 cup canned Black Beans
  • 1/2 cup canned Lima Beans
  • 1/2 cup coconut milk
  • Kosher salt and freshly ground pepper
  • 1/3 cup freshly chopped parsley for garnish

Instructions

  1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
  2. Cut the squash into a few big pieces and lay them on the prepared baking sheet.
  3. Bake for 30-40 minutes or until you can easily run a fork through them.
  4. Let cool. Peel and discard seeds. Cut into small pieces.
  5. Peel and dice the onions.
  6. Grate the garlic cloves.
  7. Heat the olive oil in a large pot.
  8. Sauté the onions until transparent.
  9. Stir in the garlic and sauté for another minute.
  10. Add the curry paste and cook, stirring for another 2 minutes.
  11. Add the broth and the squash.
  12. Bring to a boil. Turn the heat down to low, cover the pot, and simmer for 15 minutes.
  13. Add the beans and coconut milk. Cook for another 3 minutes.
  14. Season with salt and pepper to taste.
  15. Ladle into bowls, garnish with parsley, and serve.