Creamy Miso Butternut Squash Butter Beans

These Creamy Miso Butternut Squash Butter Beans are the perfect vegan meal.

2 servings

2leeks - finely chopped

2 ⅔cloves garlic - minced

⅔small butternut squash - cubed

2 cupsvegetable brothadd more if you want a thinner sauce but I wanted mine thick

juice from 1 lime

1 ⅓ tablespoonsmiso paste

⅓ cupcashewssub sunflower seeds if allergic

⅓ teaspoonpaprika

⅔ tablespoonnutritional yeast

¼ teaspoonsalt

black pepper to taste

⅔ bunchkale - ribbed and finely chopped

2 cupsbutter beans about 2 cans worth

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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.