Authentic home cooking from Chile, with US measurements. 
Vegan Cream of White Beans with Roasted Kabocha Squash
Open in Cookpad AppSteps
- 1
Check the beans for any debris or small stones. Rinse with cold water and place them in a large pot, covered well with water. Soak overnight.
- 2
The next day, drain the beans and add 6 cups of fresh water. Bring to a boil and skim off any foam. Reduce the heat and simmer until the beans are tender, about 45 minutes.
- 3
In a large pot, heat a little oil and sauté the garlic and onion until they start to turn golden. Add the oregano and basil and cook for a few seconds.
- 4
Add the beans with their cooking liquid, salt, and pepper. Blend with an immersion blender until the soup is very creamy. The soup should not be too thick or too watery. It should be just thick enough so that when you serve the squash on top, it floats.
- 5
Place the diced squash on a baking sheet. Drizzle with oil and roast in the oven until golden. Set aside. The squash will have a delicious sweet flavor.
- 6
Bring the soup to a boil and serve in soup bowls with the roasted squash in the center. Sprinkle the green onions on top when serving.
- 7
This is a beautiful vegan soup, full of life and flavor, using only the natural flavors of the ingredients.
https://youtu.be/j1rt_HVssVU
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