Bean & Butternut Squash Soup
- Number of Servings: 17
Ingredients
18 cup (4lbs) Butternut Squash9 cup (2lbs) Carrots, 2 cup Onions 4 cloves Garlic2 tbsp Olive Oil 2 medium sweet Apples 2 tbsp ground Cumin4 cups low sodium chicken broth1 small can black beans1 small can white beans2 cup Water (optional)salt and pepper to taste
makes 17 1-cup servings
Roast (on baking sheet sprayed with pam) or boil carrots and squash until tender. Let cool. Saute chopped onion in olive oil. Let cool. In food processor puree squash, carrots, onion, garlic, apples, and 2 cups broth. Pour into pot on medium heat. Next puree beans with remaining 2 cups broth and cumin. Add to pot to heat. Add water to make thinner. Add salt and pepper to taste.
Number of Servings: 17
Recipe submitted by SparkPeople user MCPHERAM09.
Roast (on baking sheet sprayed with pam) or boil carrots and squash until tender. Let cool. Saute chopped onion in olive oil. Let cool. In food processor puree squash, carrots, onion, garlic, apples, and 2 cups broth. Pour into pot on medium heat. Next puree beans with remaining 2 cups broth and cumin. Add to pot to heat. Add water to make thinner. Add salt and pepper to taste.
Number of Servings: 17
Recipe submitted by SparkPeople user MCPHERAM09.
Nutritional Info Amount Per Serving
- Calories: 262.0
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 716.6 mg
- Total Carbs: 54.3 g
- Dietary Fiber: 8.4 g
- Protein: 10.6 g
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