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Hearty vegetarian soup with butternut squash cubes, kidney beans, and white beans in a savory broth garnished with fresh cilantro

Nutritious Squash And Kidney Beans Recipe You Need To Try

sophie
A nutrient-packed, plant-based meal combining squash and kidney beans for a balanced, flavorful dish.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Plant-based
Servings 6
Calories 340 kcal

Equipment

  • Large pot or Dutch oven
  • Knife
  • Cutting board
  • Vegetable Peeler
  • spoon for stirring

Ingredients
  

  • Squash butternut, acorn, or delicata
  • Kidney beans fresh or canned
  • Olive oil
  • Garlic
  • Onions
  • Cumin
  • Salt
  • Optional: Spinach kale, chili flakes, bell peppers, zucchini, tomatoes, fresh herbs, vegetable broth

Instructions
 

  • Peel and cube the squash.
  • Sauté in a pan with olive oil until tender.
  • If using fresh kidney beans, cook them until soft; if using canned, rinse them.
  • Combine squash and beans in a pot, adding garlic, cumin, and salt.
  • Simmer for 10-15 minutes to blend flavors.
  • Serve with fresh herbs or desired toppings.

Notes

  • Can be made vegan, gluten-free, or dairy-free.
  • Adjust spice level to taste.
  • Can be stored in the refrigerator for 4 days or frozen for up to 3 months.
Keyword fiber-rich dish, kidney beans, nutritious meal, plant-based protein, Squash, vegan-friendly, Vegetarian Breakfast