Roasted Butternut Squash and White Bean Stew
- Number of Servings: 6
Ingredients
1 Roasted Butternut Squash (roast with olive oil, salt, pepper, cayanne pepper and nutmeg)2 cans cannellini beans4 cups of chicken brothOnionGarlicSweet Bell Peppers (orange, yellow and red)
Saute onion and garlic, add peppers, add roasted squash, add beans and broth.
Use immersion blender to desired consistency. I like it to be more stew like so I use it minimally.
Serving Size: Makes about 6 1.5 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JVOLPI1.
Use immersion blender to desired consistency. I like it to be more stew like so I use it minimally.
Serving Size: Makes about 6 1.5 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JVOLPI1.
Nutritional Info Amount Per Serving
- Calories: 116.3
- Total Fat: 0.5 g
- Cholesterol: 3.3 mg
- Sodium: 923.6 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 7.6 g
- Protein: 8.3 g
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