Wild Rice & Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 medium onion8 ounces sliced mushrooms1 tablespoon olive oil1/2 teaspoon freshly ground black pepper1 teaspoon dried thyme2 cans reduced-sodium chicken broth 1 cup cooked wild rice1 pound cooked, cubed butternut squash1 can (15 oz.) cannellini beans, rinsed and drainedAbout 1 tsp. kosher salt4 ounces Kale
Combine onions, mushrooms, oil, pepper and thyme over medium heat and cook until onions are translucent.
Add broth, rice, squash, beans, and 1 tsp. salt to pan. Cover and bring to a boil over high heat, then reduce heat and simmer
Wash and destem Kale, julienne cut and add to soup. Let cook for 10 minutes and serve with parmesan cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user SKINNYINMYHEAD.
Add broth, rice, squash, beans, and 1 tsp. salt to pan. Cover and bring to a boil over high heat, then reduce heat and simmer
Wash and destem Kale, julienne cut and add to soup. Let cook for 10 minutes and serve with parmesan cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user SKINNYINMYHEAD.
Nutritional Info Amount Per Serving
- Calories: 249.0
- Total Fat: 4.7 g
- Cholesterol: 3.0 mg
- Sodium: 599.1 mg
- Total Carbs: 44.8 g
- Dietary Fiber: 13.0 g
- Protein: 11.5 g
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