African squash and lima bean soup

Total Time
34 min
15 min
19 min
This 30-minute squash-and-bean soup is often flavored with smoked fish or pig’s feet. While our version is strictly vegetarian, very simple, and includes zesty, easy-to-find spices, you could add a little protein, if you prefer. Or if you have any leftover cooked brown rice on hand, you can stir 1 cup into this soup for a heartier meal. Almost all of the ingredients in this recipe are ones you can keep in your pantry or freezer, so you can make it whenever the mood strikes. The tomato is an exception, but unseasoned, drained canned tomatoes would work nicely in place of a fresh tomato, if need be.


Vegetable oil

1 Tbsp


3 clove(s), minced

Fresh ginger

1 Tbsp, fresh, peeled and grated


1 tsp

Red pepper flakes

¼ tsp

Vegetable broth

3 cup(s), low-sodium

Raw butternut squash

20 oz, chunks

Frozen pearl onion

½ pound(s), whole

Dry lima beans

10 oz, box, frozen

Table salt

½ tsp


1 medium, chopped


  1. Heat the oil in a nonstick Dutch oven over medium heat. Add the garlic, ginger, paprika, and crushed red pepper. Cook, stirring frequently, until fragrant, about 2 minutes.
  2. Add the broth, squash, onions, lima beans, and salt; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are tender, about 10 minutes. Stir in the tomato and heat through, about 2 minutes. Yields 1 1/2 cups per serving.