Eat Smart Recipe - Squash and Bean Soup


  • 1 (15 oz.) can navy beans undrained, or 1 pound dried beans, cooked
  • 2 cups low-sodium vegetable stock
  • 2 lbs Hubbard, butternut, or other hard yellow squash, peeled and cubed
  • 2 tbsp olive oil
  • 1 pint unsweetened coconut milk (light)
  • pepper to taste
  • 1 dollop tofu cream (optional)


  1. Cook squash in oil in covered pan over low heat.
  2. Put both beans and squash through food processor or potato ricer, and return puree to vegetable stock.
  3. Add milk, season with pepper and serve very hot.