Butternut Squash Soup with cannellini beans and kale
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
• 1 15 oz can pureed butternut squash (or 2 c. fresh, peeled, cooked, cubed and pureed) • 1.5 C veggie broth• 1/3 C skim milk• 1/2 tsp olive oil• 1 Tbsp cinnamon• 1/4 tsp garlic powder• 1/4 tsp pepper• Salt to taste• 1 C cannellini (white great northern) beans, drained & washed (optional)• 2 stalks celery, chopped (optional)• big handful of kale (optional)• ¼ tsp. nutmeg (optional)
Basically, just toss all the ingredients in a pot! If you use fresh squash, you may want to puree the soup again in a blender or with an immersion blender before you add the optional celery, kale, and beans. I found it necessary to add a little more liquid than called for - I used water.
(If you don’t have celery, beans, or kale, you can also just make this as a basic creamy butternut squash soup using only the other ingredients… although I think you’ll be missing out. I just like lots of stuff in my soup, I think it makes it way more fun!)
Stir the mixture over medium heat until it’s warmed through…
Then serve and enjoy!
makes approximately 4 1 cup servings
from: https://www.fannetasticfood.com/recipes/lazy-womans-butternut-squash-soup
Number of Servings: 4
Recipe submitted by SparkPeople user EMATAYO.
(If you don’t have celery, beans, or kale, you can also just make this as a basic creamy butternut squash soup using only the other ingredients… although I think you’ll be missing out. I just like lots of stuff in my soup, I think it makes it way more fun!)
Stir the mixture over medium heat until it’s warmed through…
Then serve and enjoy!
makes approximately 4 1 cup servings
from: https://www.fannetasticfood.com/recipes/lazy-womans-butternut-squash-soup
Number of Servings: 4
Recipe submitted by SparkPeople user EMATAYO.
Nutritional Info Amount Per Serving
- Calories: 145.4
- Total Fat: 1.9 g
- Cholesterol: 2.9 mg
- Sodium: 770.3 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 7.5 g
- Protein: 7.7 g
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