White Bean and Squash Soup

By Grammie926

This lightly-spiced soup is a perfect choice for a quick midday meal. Serve with Honey Whole Wheat Scones

Ingredients

• 2 tbsp (25 mL) extra-virgin olive oil
• 1 onion, chopped
• 1 sweet red pepper, chopped
• 3 minced cloves of garlic
• 1 tsp (5 mL) dried sage
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper
• 3 cups (750 mL) butternut squashes, peeled & cubed
• 3 cups (750 mL) vegetable stock
• 1 can (19 oz/540 ml) white kidney beans, drained and rinsed
• 1 dash hot pepper sauce
• 3 tbsp (45 mL) chopped fresh parsley

Details

Servings 4

Preparation

Step 1

In saucepan, heat oil over medium heat; cook onion, red pepper, garlic, sage, salt and pepper until onion is softened, about 6 minutes. Add squash; cook, stirring, for 2 minutes.

Add stock, 1-1/2 cups (375 mL) water, beans and hot pepper sauce; bring to boil. Reduce heat, cover and simmer until squash is tender, about 12 minutes. Stir in parsley.