White Bean and Butternut Soup

Name: White Bean and Butternut Soup
Cuisine: South African
Ingredients: 1 1/2 Cup Small White Beans; 2 Cups Butternut Squash; 1/2 Large Onion; 3 Garlic Cloves (I used Elephant Giant); 1 Tablespoon Dried Mixed Herbs; 3 Cups Vegetable Stock

thefarmingcook @cook_16419571

Centurion

A simple and quick soup. The small white beans cook quickly and add a lovely texture to this soup. The ever wonderful butternut is a soup favorite!#soupchallenge

thefarmingcook @cook_16419571

Centurion

A simple and quick soup. The small white beans cook quickly and add a lovely texture to this soup. The ever wonderful butternut is a soup favorite!#soupchallenge

Saved

Ingredients

1 1/2 CupSmall White Beans
2 CupsButternut Squash
1/2Large Onion
3Garlic Cloves (I used Elephant Giant)
1 TablespoonDried Mixed Herbs
3 CupsVegetable Stock

Saved

Steps

1

Place white beans in a bowl and pour boiling water over. Soak with a lid on for an hour.
2

Add onions, garlic, beans and butternut to a pot, add 2 cups of the stock and boil on low heat for 30 minutes with the lid on, stirring occasionally.
3

Add the mixed herbs and the remaining 1 cup vegetable stock and blend after 15 minutes/once the beans are soft. Add more water if needed to reach your desired consistency. Add it half a cup each time.
4

Simmer for 15 minutes - reduce he heat to super low and leave on the stove for 15 minutes. Serve with butternut seeds and a sprinkle of dried herbs as a garnish.