Easy Squash, Red Pepper & Bean Soup

Winter is the time for cooking and soups. The beauty of soups is in the season of hibernating-n-eatin’ is that they help fill you up and as a result you’re less likely to woof down a lot of heavy carbs.  I made one up the other day. It’s similar to this Easy Squash and Red Pepper Soup. This time I added “refried beans” (pinto bean purĂ©ed in the food processor with just a tad of canola oil).

First I sautéed half a chopped onion.

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Before it got too cold I covered a few herbs outside so I was able to pick fresh not-yet-frozen sage which I cut into tiny bits.

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Here’s the beans and butternut squash (the latter came from the farmers market in the fall and after cooking and pureeing  I froze a few portions).

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Puréed pinto beans and puréed butternut squash

 

I used half a can of Roland Fire-roasted Red Peppers.

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I rinse all canned foods

 

I added all the ingredients to 2 cups of water in the blender plus a splash of lemon juice (otherwise it was too sweet for my taste).

 

 

I heated a bowl in the microwave and it was ready to eat. This soup is nutrient rich: Vitamins A, B, & C, fiber, iron, magnesium, potassium, calcium, and protein. It was also delicious!

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Mug pictured is Norpro “My Favorite Mug”

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