Butternut squash kale soup with couscous

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
12 oz butternut squash cut into small chunks or shreds 1 tbspoon olive oil1 1/2 cups chopped yellow onion2 garlic cloves1/2 cup dry pearl couscous1 cup water1 can cannelini beans 15 oz drained2 cups chopped kale stems removed1 quart chicken brothSalt and pepper to taste
Directions
Heat olive Oil in a 3 quart sauce pan over medium heat. Saut� onion and garlic. Add couscous broth and water bring to a boil. Add butter nut squash beans and Kayle. Reduce heat cover and simmer on low heat for 8 to 10 minutes

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user SCUBAPRINCESS.

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 255.1
  • Total Fat: 1.7 g
  • Cholesterol: 5.0 mg
  • Sodium: 1,203.7 mg
  • Total Carbs: 52.6 g
  • Dietary Fiber: 10.6 g
  • Protein: 12.3 g

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