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 puréed in the food processor with just a tad of canola oil).
First I sautéed half a chopped onion.
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.
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).
I used half a can of Roland Fire-roasted Red Peppers.
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!