Vegetarian Fanesca
A vegetarian Ecuadorian Holy Week-style thick soup made with butternut squash, whole milk, corn, peas, lentils, rice, and common canned beans. It is creamy, hearty, and fish-free while keeping the spirit of traditional fanesca.
- butternut squash
- cannellini beans
- chickpeas
- comfort food
- corn
- dairy-containing
- dinner
- ecuadorian
- egg-free
- fanesca
- gluten-free
- hearty
- holiday
- holy week
- kidney beans
- lentils
- lunch
- main course
- make-ahead
- meal prep
- nut-free
- one-pot
- pantry staples
- peas
- shellfish-free
- soup
- south american
- soy-free
- special occasion
- stovetop
- supper
- thick soup
- vegetarian
- Cuisine
- Ecuadorian
Shopping options
Check ingredients to include themPackage used · most used first
whole milk · 4 Cup
Kroger® Vitamin D Whole Milk 16 fl. oz. Bottle
100%
Details
canned chickpeas, rinsed and drained · 1 Can
Kroger® Garbanzo Beans
99%
Details
canned cannellini beans, rinsed and drained · 15 Ounce
Kroger® Cannellini Beans
97%
Details
canned kidney beans, rinsed and drained · 1 Can
Kroger® Dark Red Kidney Beans
97%
Details
butternut squash, peeled and cubed · 1.5 Pound
Butternut Squash Cubes Fresh Cut In Store Daily
86%
Details
frozen corn kernels · 1.5 Cup
Kroger® Frozen Super Sweet Corn
63%
Details
garlic, minced · 1 Tablespoon
Garlic
50%
Details
frozen green peas · 1 Cup
Kroger® Frozen Sweet Green Peas
42%
Details
brown lentils, rinsed · 0.75 Cup
La Preferida® Lentils (Dry)
Sale
31%
Details
yellow onion, diced · 1 Cup
Kroger® Yellow Onion 3 lb Bag
14%
Details
ground cumin · 2 Teaspoon
Kroger® Ground Cumin Shaker
9%
Details
long-grain white rice, rinsed · 0.33 Cup
Kroger® Enriched Long Grain White Rice
7%
Details
vegetable oil · 2 Tablespoon
Kroger® 100% Pure Vegetable Oil
3%
Details
fine salt, divided · 1.5 Teaspoon
Kroger® Salt
1%
Details
water · 4 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 6 servings
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- butternut squash-1 1/2 pounds
- whole milk-4 cups
- water-4 cups
- frozen corn kernels-1 1/2 cups
- frozen green peas-1 cup
- yellow onion-1 cup
- brown lentils-3/4 cup
- canned kidney beans-1 can
- cannellini beans-15 ounces
- canned chickpeas-1 can
- long-grain white rice-1/3 cup
- vegetable oil-2 tablespoons
- garlic-1 tablespoon
- ground cumin-2 teaspoons
- fine salt-1 1/2 teaspoons
Peel and cube the butternut squash, dice the onion, mince the garlic, rinse the lentils and rice, and rinse and drain the canned beans and chickpeas.
Keep the knife blade angled away from fingers while peeling, cubing, dicing, and mincing.
Heat the vegetable oil in a large heavy pot over medium heat. Add the onion and cook for 5 minutes, stirring often, until soft and translucent.
Use caution when adding onion to hot oil to avoid splatter.
Stir in the garlic and ground cumin and cook for 30 seconds, until fragrant.
Add the water, brown lentils, and 1 teaspoon of the salt. Bring to a boil, then reduce the heat and simmer gently for 15 minutes.
Reduce the heat after boiling to limit splashing from the hot liquid.
Stir in the rice and butternut squash. Continue simmering for 20 to 25 minutes, until the lentils and rice are tender and the squash is very soft.
Use a potato masher to mash part of the squash and lentils directly in the pot, leaving some pieces whole, until the soup looks thick and creamy.
Mash hot soup slowly and keep hands away from rising steam.
Stir in the whole milk, kidney beans, cannellini beans, chickpeas, frozen corn, and frozen peas. Keep the heat low and simmer gently for 8 to 10 minutes, stirring often and not letting the milk boil.
Keep the soup at a gentle simmer after adding whole milk to reduce scorching.
Stir frequently because thick soups can stick to the bottom of the pot.
Taste and add some or all of the remaining 1/2 teaspoon salt if needed. Serve hot when the soup is thick, creamy, and evenly heated through.
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