Silky Soup: Butternut-Lima Bean


Desi and I are late sleepers. For a long time we both worked the late shift in newsrooms and it is hard, to this day many years after, for us to fall asleep before midnight. As a result, we have gotten into a late cycle with almost all of what we do, including dinner, which rarely makes it to the table before 9 pm and sometimes close to 10.

Now it’s a well-known fact that eating your dinner pretty close to bedtime is just not a good idea, because your metabolism slows down during sleep. We try to combat this by making the meal a fairly light one, usually a chapati or two with some dal and subzi.

Sometimes, it is just a bowl of steaming soup with chunky, crusty bread.

When I make soup for dinner I like it to be as nutritious and hearty as possible without being too heavy. I love adding beans, because they offer you loads of protein and fiber for a handful of calories.

For the soup I am about to share with you, I went with lima beans which, for some reason, don’t get their share of the spotlight in my legume-loving kitchen as often as they should. These amazing beans are not only super-healthy, but they are gorgeously creamy and delicious to boot. What more can you ask for?

I combined the lima beans with a butternut squash which made a wonderfully healthy addition to the soup.

For the garnish I used finely diced avocado- the creamy blandness of the avocado paired perfectly with the dish, as did its pale green color with the soup’s elegant orange.

The soup was delicious– silky and complex with the flavors of garlic and red chili powder. And it looked gorgeous to boot!

I am sending this soup as my entry to the Well-Seasoned Cook Susan, who is this week hosting the Weekend Herb Blogging event, started by Kalyn. Thanks, Susan, for hosting it!

Vegan Silk: Butternut-Lima Bean Soup

Ingredients:

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 the oven at 350 degrees for about 20-30 minutes or until tender. Peel the squash, cut into a smaller dice, and reserve

4 large cloves of garlic, minced

1 tsp red chili powder

Salt to taste

1/2 avocado, pitted, peeled and finely diced

1 tbsp canola oil

Heat the canola oil in a saucepan.

Add the onions and saute on medium heat until translucent.

Add the garlic and stir about a minute.

Add the butternut squash and chili 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!

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

Comments

  1. says

    It’s been fifteen years since he worked as a reporter, but my husband *still* cannot get to bed before one in the morning!

    This soup’s a beauty, Vaishali. Thank you for sharing it with WHB!

  2. says

    yummy and very nutritious soup gr8 work vaishali another good recipe with limabeans i’ll try as my hubby is a gr8 lover of soups and i’ll let u know how it came

  3. says

    such a halthy soup… very very nice dear….amazing… i an smell the soup here…. wow!!

    hey vaishali can u tell me how i can make my blog a bit more popular where in more people can visit it?… i tried sailu connect but after 2 mails she isnt responding back to my mails…. so was wondering is there nay other site…. if u know of anything… kindly let me know..:)

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