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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 253.0
  • Total Fat: 12.6 g
  • Cholesterol: 31.5 mg
  • Sodium: 831.1 mg
  • Total Carbs: 31.0 g
  • Dietary Fiber: 4.1 g
  • Protein: 7.4 g

View full nutritional breakdown of Butternut Squash and White Bean Soup calories by ingredient
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Butternut Squash and White Bean Soup

Submitted by: MISSYKINS23

Introduction

A hearty, yummy fall or winter soup A hearty, yummy fall or winter soup
Number of Servings: 6

Ingredients

    Butternut Squash (3.5 cups or 2-1# packages), cut peeled and steamed
    1 can small white beans
    2-3 cloves chopped garlic
    1 tbs minced dry onion (or 1/2 med onion chopped)
    2 tsp nutmeg
    2-3 tsp cinnamon
    dash ground cloves
    1 tsp salt
    1/2 tsp black pepper
    1-1.5 cups chicken broth
    1 cup light cream
    2 tbs butter
    1 tbs olive oil
    2 tbs flour

Directions

Saute garlic and onion in olive oil and butter. When butter browns and garlic is translucent, add flour and whisk into a roux. Stir in 1 cup of the chicken broth and all of the cream. When thickened (about 3-5 minutes), add squash, beans and spices. Blend with a stick blender or puree in blender or food processor. If soup is too thick, add another 1/2 cup of broth. Adjust seasonings to taste.

Makes 6 1.5 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user MISSYKINS23.






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Member Ratings For This Recipe

  • DELICIOUS!!! I used veg broth instead of chicken broth. Also, sustituted coconut milk instead of light cream, no butter just olive oil. I used sweet potato and butternut squash. It was sooooo yummy; a vegan cold winter night comfort! An instant addition to our favorites, thanks! - 11/3/09

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