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Roasted Butternut Squash & Cannellini Bean Soup with Spices and Toasted Pistachios


Roasted Butternut Squash & Cannellini Bean Soup with Spices and Toasted Pistachios Recipe

Ingredients:
  • 1/3 cup dried cannellini (white kidney) beans (1 cup cooked)
  • 1 bay leaf
  • 1 medium butternut squash (2 lbs or 2 to 3 cups)
  • 1/4 cup raw pistachios, chopped
  • 1 tablespoon butter or oil
  • 1 onion, chopped
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried red chili flakes
  • pinch of ground cloves
  • 2 cups vegetable stock
  • 1/2 teaspoon garam masala
  • 1 teaspoon sea salt, or to taste
  • fresh ground black pepper to taste
  • 1/4 cup cream or plain whole fat yogurt (optional)
Directions:
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Rank

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