Butternut squash soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 large onion1 c carrots1 c mushrooms1 c celery2 c cauliflower1 tsp olive oil1 c white beans4 c chicken broth1 c kale
Sautee onion, celery, carrot, mushroom and cauliflower in olive oil. When tender add 1 cup of broth. Transfer half of mixture and 1/2 cup of beans into a to blender and puree.
Transfer sauteed veggies, puree and remaining ingredients, except kale, to a saucepot and cook until tender. about 30 minutes. Add kale and cook another 5 minutes.
Serving Size: 1 cup
Number of Servings: 8
Recipe submitted by SparkPeople user LIZZYCLAIRE.
Transfer sauteed veggies, puree and remaining ingredients, except kale, to a saucepot and cook until tender. about 30 minutes. Add kale and cook another 5 minutes.
Serving Size: 1 cup
Number of Servings: 8
Recipe submitted by SparkPeople user LIZZYCLAIRE.
Nutritional Info Amount Per Serving
- Calories: 109.5
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 345.2 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 5.2 g
- Protein: 5.6 g
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