Ecuadorian Squash Soup
This simple, homemade, and healthy Ecuadorian Squash and Bean Soup is quick and easy to make after a long day of work. Packed with vegetables and beans, it is extremely filling and tastes fresh for both winter and summer. This is a soup your family will surely ask for seconds!
why you should eat more squash
Health Benefits of Squash
Squash is incredibly versatile and different varieties grow around the world. Collectively, squash is known to improve skin health, eye sight, strengthen the immune system, and manage the symptoms of diabetes. Squash contain a large dose of vitamin A as well as vitamins C, E, B6, niacin, thiamin, and folate and minerals magnesium, potassium, and manganese. This versatile vegetable is also known as an anti-inflammatory.
While we used the native Ecuadorian squash, Zambo, also known as fig-leaf gourd, any type of squash – winter, summer, butternut, spaghetti – would taste delicious with this combination of vegetables. This recipe makes approximately 6 servings.
healthy ecuadorian squash soup
2 tbsp. extra virgin olive oil
1 medium squash, roughly chopped
1 white onion, diced
3 cloves of garlic, chopped
1 tsp. cumin
2 large tomatoes, diced
1 can of beans (we used white but you could try other types)
6 cups vegetable stock
- Heat the oil over medium low heat in a large saucepan or soup pot
- Add the onion, garlic, cumin, and tomatoes, sauté until the onions are translucent or about 5 minutes.
- Pour in the 6 cups of chicken or vegetable stock and bring to a boil.
- Add the squash chunks, bring to a boil, reduce the heat and simmer until the squash is very soft, about 30 minutes.
- Let the soup cool down enough to blend to obtain a puree, you will probably need to work in batches or use a handheld immersion blender.
- Add in the can of beans.
- Add salt and pepper to taste.
- Serve warm. You may also garnish with avocado slices on top.
Enjoy! Comment below if you tried any other variations!