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–+ servings
creamy miso butternut squash butter beans

Creamy Miso Butternut Squash Butter Beans

These Creamy Miso Butternut Squash Butter Beans are the perfect vegan meal.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 18 minutes
Course dinner
Cuisine american asian fusion
Servings 3
Calories 568 kcal

Equipment

Ingredients
  

  • 3 leeks - finely chopped
  • 4 cloves garlic - minced
  • 1 small butternut squash - cubed
  • 3 cups vegetable broth add more if you want a thinner sauce but I wanted mine thick
  • juice from 1 lime
  • 2 tablespoons miso paste
  • ½ cup cashews sub sunflower seeds if allergic
  • ½ teaspoon paprika
  • 1 tablespoon nutritional yeast
  • ¼-1/2 teaspoon salt
  • black pepper to taste
  • 1 bunch kale - ribbed and finely chopped
  • 3 cups butter beans about 2 cans worth

Instructions
 

  • Heat oil in a deep skillet or pot over medium heat.
  • Add leeks and cook for 5 minutes. Add garlic and cook for 5 more minutes.
  • Add all remaining ingredients to the pot except for the beans and kale. Simmer for 10-15 minutes or until squash is cooked through.
  • Add squash mixture to a blender and blend until smooth.
  • Add beans to the skillet, pour sauce over beans. Add in kale and stir until wilted.
  • Divide out and serve with crusty bread or your favorite sides and toppings.

Nutrition

Calories: 568kcalCarbohydrates: 98gProtein: 27gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 1615mgPotassium: 2385mgFiber: 24gSugar: 19gVitamin A: 33063IUVitamin C: 105mgCalcium: 337mgIron: 11mg
Keyword butterbeans, butternut squash beans
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