SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 161.6
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 472.4 mg
  • Total Carbs: 32.4 g
  • Dietary Fiber: 9.4 g
  • Protein: 6.7 g

View full nutritional breakdown of Irvine Farmers Market Butternut Soup calories by ingredient
Report Inappropriate Recipe

Irvine Farmers Market Butternut Soup

Submitted by: TIGGYWINKLE1

Introduction

Butternut soup - with a delightful secret taste (cumin). Recipe given to me by a farmer at the Irvine Farmers Market. Butternut soup - with a delightful secret taste (cumin). Recipe given to me by a farmer at the Irvine Farmers Market.
Number of Servings: 8

Ingredients

    * Butternut Squash, 680 grams (1 1.5 lbs)
    * Olive Oil, 1 tsp
    * Onions, raw, 1 cup, chopped
    * Celery, raw, 1 cup, diced
    * Garlic, 3 clove
    * 1 tsp. Cumin Powder
    * Beans, black, 425 grams (1 can, rinsed and drained)
    * Yellow Sweet Corn, Canned, 1 can, drained
    * 1 medium sized red pepper, chopped small
    * Thyme, ground, 1 tsp or 1 Tbls fresh chopped
    * Low Sodium vegetable Broth, 6 cup

Directions

Halve lengthwise and seed a butternut. (approx 1.5 lbs) Preheat oven to 400 degrees. Spray baking sheet with nonstick spray. Sprinkle with salt and pepper. Place butternut, cut side down, on baking sheet. Roast until tender, about one hour. Let cool. Scoop squash into bowl.

Heat oil in heavy large pot over medium heat. Add onion and saute until pale golden, about 10 minutes. Add celery, garlic and one cup of broth, Cover and simmer for about 10 minutes, stirring occasionally. Add squash, remainder of broth and cumin. Cover and simmer for about 20 minutes.

Puree with hand held blender. Add black beans, corn, red bell pepper and thyme. Cover and simmer for 10 minutes. Season with salt and pepper.


Number of Servings: 8

Recipe submitted by SparkPeople user TIGGYWINKLE1.






Great Stories from around the Web


Rate This Recipe