Squash and Bean Soup

Check out this awesome fall soup! 

Roasted Squash and White Bean Soup ala Mama Pea
  • 1 medium onion, cut in half
  • 2 c. roasted winter squash (acorn, butternut, pumpkin, etc.)
  • 3 c. organic vegetable broth
  • One 15 oz. can white beans (Cannelini, Great Northern, I used sauteed chick peas), drained and rinsed
  • 1 clove garlic, minced
  • 1 t. curry powder
  • salt and pepper to taste
  • Preheat oven to 400 degrees.
  • Prepare onion and squash for roasting by cutting and seeding squash and peeling onion and placing it cut side down on a baking sheet sprayed with cooking spray.
  • Roast for 40-50 minutes, until onion is starting to brown and squash is starting to caramelize.
  • Scrape the squash into a blender, along with the onion and remaining ingredients.
  • Blend until smooth.
  • Transfer soup to a large pot and heat through over medium high heat.
MMM! Great for fall and delicious!

Here's how we are handling packing:


  1. Thank you for posting this recipe!!
    I've been in search of a something to feed my kids for lunch that did not contain dairy.

  2. Definitely adding this to the to-make list!

  3. I love your packing picture! Good luck with that. It is definitely a major undertaking.