Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, chopped (about 1 cup)
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1 red bell pepper, chopped (about 1 cup)
  • 1 teaspoon smoked paprika (5 ml)
  • ½ teaspoon dried thyme (2.5 ml)
  • Salt and freshly ground black pepper to taste
  • 4 cups vegetable broth (950 ml)
  • 1 (15-ounce) can kidney beans, drained and rinsed (425g)
  • 1 (15-ounce) can sweet corn, drained (425g)
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed (900g)
  • 1 (14.5-ounce) can diced tomatoes, undrained (410g)
  • 1 bay leaf
  • Fresh cilantro, chopped, for garnish (optional)
  • Plain yogurt or sour cream, for garnish (optional)
  • A drizzle of maple syrup, to taste (optional)

Instructions:

  1. Heat olive oil in a soup pot over medium heat. Add onion, garlic, and bell pepper and cook until softened, about 5-7 minutes. Stir in smoked paprika and thyme; cook for 1 minute more. Season with salt and pepper.
  2. Pour in vegetable broth. Add kidney beans, corn, butternut squash, diced tomatoes (with their juice), and bay leaf.
  3. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the squash is tender.
  4. Remove bay leaf. Taste the soup and adjust seasoning as needed (more salt, pepper, or a touch of maple syrup if desired).
  5. Ladle soup into bowls. Garnish with fresh cilantro and a dollop of yogurt or sour cream, if desired.