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Butternut-Lima Bean Soup Recipe

Butternut-Lima Bean Soup is a popular Indian Soups and Stews
Author :
On :
Wednesday, 8 June, 2016
Category :
Vegetarian Recipe
Course :
Soups and Stews Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 4
Rated 3 based on 100 votes


  • 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:

    1. Heat the canola oil in a saucepan.
    2. Add the onions and saute on medium heat until translucent.
    3. Add the garlic and stir for about a minute.
    4. Add the butternut squash and chilli powder. Cook for about a couple of minutes, stirring occasionally, so the squash breaks down further.
    5. Add half the cooked beans and salt to taste. Bring to a boil.
    6. 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.)
    7. Return the saucepan to heat, add the remaining lima beans and season with salt if required.
    8. Warm to a simmer, then turn off the heat and ladle the hot soup into bowls.
    9. Garnish with the diced avocado and enjoy with some bread.
    10. Recipe Courtesy: Holy Cow Vegan


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