10/14/2026
'Tis the season for cozy soups! Fresh from our deli this week comes Butternut Butter Bean Soup! Here's to many more!
Want to make it yourself?
Ingredients (adjust to your needs, of course):
4 lbs butternut squash, peeled & cubed
1 large yellow onion, diced
2 Tbsp cooking oil
10 cups water
1 28 oz can fire-roasted tomatoes
1 28 oz can cannelli/white kidney beans
1 13.5 cans coconut cream (or two smaller cans)
1 bag spinach (chopped) - we used kale!
3 Tbsp No-chix Better than Bouillon
1 tsp garlic powder
1 tsp cayenne
Instructions:
Sauteé onion in oil until translucent
Add squash and water
Bring to boil, cook until squash is soft (about 20 min)
Blend with immersion blender until smooth
Add bouillon paste, coconut cream, tomatoes, beans & spinach, let simmer (about 15 min).
Can add more bouillon paste, if needed (to taste)
Yield: 15 cups
