Butternut & Mushroom Stoup
- Number of Servings: 8
Ingredients
1 T. olive oil1 c. chopped onion8-10 mushrooms, sliced1 lg garlic clove, put through a press or finely minced1 1/2 t. dried thyme1 t. sea salt, or to taste (regular salt is fine)4 c. chicken broth1 lb. butternut squash, raw, seeded, peeled, & cubed1 15oz. can cannellini beans (any beans will do)4 oz. raw kale, chopped2 oz. parmesan cheese, finely shredded, divided4 T. olive oil, divided (optional)
Heat a large soup pot over medium to med-high heat, then add 1 T. olive oil, onion, mushrooms, & thyme. Saute onion & mushrooms until onion is translucent & mushrooms are well-done. Add the garlic, & stir for a minute or two (be careful not to brown). Next, add the salt, chicken broth, butternut squash, beans, & kale. Cover & simmer till squash is tender when pierced with a fork (approx. 8-10 mins.), stirring occasionally.
Ladle into bowls; top with 1/2 T. parmesan & drizzle with 1 1/2 t. olive oil, if desired (nutritional info includes).
Serving Size: 8
Ladle into bowls; top with 1/2 T. parmesan & drizzle with 1 1/2 t. olive oil, if desired (nutritional info includes).
Serving Size: 8
Nutritional Info Amount Per Serving
- Calories: 215.8
- Total Fat: 11.2 g
- Cholesterol: 0.0 mg
- Sodium: 292.0 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 6.1 g
- Protein: 8.6 g
Member Reviews