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Nutritional Info
  • Servings Per Recipe: 17
  • Amount Per Serving
  • Calories: 262.0
  • Total Fat: 2.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 716.6 mg
  • Total Carbs: 54.3 g
  • Dietary Fiber: 8.4 g
  • Protein: 10.6 g

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

Submitted by: MCPHERAM09

Introduction

This can be served as soup or with the addition of rice, sausage, or chicken. Try replacing the cumin for curry or using all white beans for a more butternut flavor. This can be served as soup or with the addition of rice, sausage, or chicken. Try replacing the cumin for curry or using all white beans for a more butternut flavor.
Number of Servings: 17

Ingredients

    18 cup (4lbs) Butternut Squash
    9 cup (2lbs) Carrots,
    2 cup Onions
    4 cloves Garlic
    2 tbsp Olive Oil
    2 medium sweet Apples
    2 tbsp ground Cumin
    4 cups low sodium chicken broth
    1 small can black beans
    1 small can white beans
    2 cup Water (optional)
    salt and pepper to taste

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Directions

makes 17 1-cup servings

Roast (on baking sheet sprayed with pam) or boil carrots and squash until tender. Let cool. Saute chopped onion in olive oil. Let cool. In food processor puree squash, carrots, onion, garlic, apples, and 2 cups broth. Pour into pot on medium heat. Next puree beans with remaining 2 cups broth and cumin. Add to pot to heat. Add water to make thinner. Add salt and pepper to taste.

Number of Servings: 17

Recipe submitted by SparkPeople user MCPHERAM09.






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Member Ratings For This Recipe

  • Super tasty...well the hubby & I liked it. The kids, not so much. I halved the recipe and it still made tons! It's probably a little more time consuming than I'm used to but the end result was worth it! Thanks for sharing! - 1/13/09

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