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–+ servings

Pinto Bean Tomato Butternut Squash Soup Recipe

A hearty and healthy soup perfect for any season.
Print Recipe
Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 butternut squash, peeled and cubed
  • 1 can pinto beans, drained and rinsed 15 oz
  • 1 can diced tomatoes 14.5 oz
  • 4 cups vegetable broth
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions 

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until soft.
  2. Add butternut squash, pinto beans, diced tomatoes, vegetable broth, and cumin. Bring to a boil.
  3. Reduce heat and simmer for 30-35 minutes, until squash is tender.
  4. Season with salt and pepper. Garnish with fresh cilantro before serving.

Nutritional Value

Calories: 200kcal | Carbohydrates: 35g | Protein: 6g | Fat: 4g | Saturated Fat: 0.5g | Sodium: 600mg | Potassium: 700mg | Fiber: 8g | Sugar: 6g | Vitamin A: 800IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 2mg

Keywords

Healthy, Soup, Vegetarian
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