soup no. 6 – potato + butternut + bean

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Trust me, folks – this one hit it out of the park! Perfect for coldish days, or for when your body is tired of chicken and fries (thanks QC!) and you need some serious nutrients. I made this one on a whim when I realised that it was dinner time and we had no new groceries. After scrounging around the fridge and pantry, this was the result!

potato + butternut + bean soup

the ingreeds

  • 1.5 T olive oil
  • 1 clove garlic, minced
  • 2-3 carrots, peeled and diced small
  • 3-4 golden potatoes, peeled and cut into bite-sized pieces
  • 1.5 cups butternut squash, peeled and cut into bite-sized pieces (I happened to have half a butternut squash left in the fridge after peeling and roasting one the other night for dinner)
  • 1 can beans – roma (what I used), navy, or white kidney  would work! – drained
  • 2-3 cups spinach (I like more, because all the nutrients get left in the soup and it’s so healthy!)
  • 2 cups chicken broth
  • salt to taste
  • parmesan or some kind of cheese to grind on top

how you do

  • Heat olive oil in your favourite soup-making pot over medium-high heat.
  • Add garlic, carrots, potatoes, butternut squash and cover. Cook for roughly 10 minutes, stirring every so often. Add a tablespoon of water if it starts to stick too much, but don’t worry if some starch does – it’s actually a great source of flavour and will get swept up into the soup when you add the broth!
  • After about 10 minutes, the potatoes and squash should lose their raw look. Add  beans and broth (and a little extra hot water if the potatoes aren’t completely submerged), and cover again. Bring to a low boil for about 15 minutes, until the potatoes are soft.
  • Mash some of the beans against the side of the pot to thicken the soup. Add spinach and cover again for about 10 minutes until the spinach is silky.
  • Taste (very important step!) and add salt if it needs.
  • Serve with freshly ground black pepper (key) and parmesan.


Adapted from

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