Southwestern Butternut Squash and White Bean Soup

Step 1

Heat a large pot over medium heat and add diced onion and peppers.  Cook until softened, 5-7 minutes.

Step 2

Next, add the butternut squash and garlic and cook for another 2-3 minutes.

Step 3

Add all the remaining ingredients, stir until combined, cover and let simmer until butternut squash is fork tender, about 40 minutes.

Step 4

Carefully (you may want to wait until it’s cooled) add about 3/4 of the soup to a blender or food processor and blend until smooth.  You could add the entire thing if you don’t want any chunks.  Add the pureed soup back to the pot and mix until combined.  Serve immediately or store in the refrigerator up to 4 days.