Butternut Squash and White Bean Soup

Name: Butternut Squash and White Bean Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 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

(1)

Minutes to Prepare: 10
Minutes to Cook: 15

Number of Servings: 6

Ingredients

Butternut Squash (3.5 cups or 2-1# packages), cut peeled and steamed1 can small white beans2-3 cloves chopped garlic1 tbs minced dry onion (or 1/2 med onion chopped)2 tsp nutmeg2-3 tsp cinnamondash ground cloves1 tsp salt1/2 tsp black pepper1-1.5 cups chicken broth1 cup light cream2 tbs butter1 tbs olive oil2 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.

Servings Per Recipe: 6

Nutritional Info 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

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Member Reviews

BETTIEHOWARD
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