Butternut-Lima Bean Soup

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Soups-Stews Recipes. You may also want to try Okra Soup, Smoked Fish and Kale Soup, Healthy Spinach Soup, Festive Yakhni Shorba

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  • 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