Chunky Butternut, bean and Apple Soup
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 12
Ingredients
Ingredients:Red Ripe Tomatoes, 3 large whole (3" dia)Yellow Sweet Corn, Canned, 1 can (12 oz)Vegetable Broth, 1.5 cup Chickpeas (garbanzo beans), 1.5 cupButternut Squash, 5 cup, cubesMilk, 1%, 1.5 cup Apples, fresh, 1 medium (2-3/4" dia) 1 Med. OnionBlack, black, 1.5 cup
Directions
Put dry beans, vegetable broth, chopped tomatoes, onion, apple, carrots and 1 cup of the cubed squash in a cast iron pot. Cook on med/low heat for 4.5 hours, sirring occasionally. While that cooks, put the rest of the squash into the oven at 400 degrees for 45-50 minutes, until tender. Pour pot contents into blender or use and immersion blender to puree. Pour back into pot, add milk, corn and cubed roasted squash. add desired spices, and serve.

Serving Size: makes 14 large servings
Servings Per Recipe: 12
Nutritional Info Amount Per Serving
  • Calories: 147.2
  • Total Fat: 1.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 276.5 mg
  • Total Carbs: 31.3 g
  • Dietary Fiber: 7.6 g
  • Protein: 5.5 g

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