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
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.