1 cup - large Lima beans (soaked for about 8 hours and cooked until tender)
1 medium red onion
1 medium butternut squash (cut into big chunks and then roasted in at 350 degrees C for 20-30 minutes. Then peel, dice and reserve)
4 large cloves of garlic, minced
1 tsp - red chilli powder
Salt to taste
1/2 avocado, pitted, peeled and finely diced
1 tbsp - canola oil
How to Make Butternut-Lima Bean Soup
Heat the canola oil in a saucepan.
Add the onions and saute on medium heat until translucent.
Add the garlic and stir for about a minute.
Add the butternut squash and chilli powder. Cook for about a couple of minutes, stirring occasionally, so the squash breaks down further.
Add half the cooked beans and salt to taste. Bring to a boil.
Turn off the heat and, with an immersion blender or in a regular blender, puree the soup until it acquires a rich, creamy texture. (Pureeing half the beans gives the soup its creamy texture while the remaining limas go into the soup whole to contribute a hearty heft.)
Return the saucepan to heat, add the remaining lima beans and season with salt if required.
Warm to a simmer, then turn off the heat and ladle the hot soup into bowls.
Garnish with the diced avocado and enjoy with some bread.
Recipe Courtesy: Holy Cow Vegan
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