Butternut squash kale soup with couscous
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
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
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.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SCUBAPRINCESS.
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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