Roasted Butternut Squash and Black Bean Soup
- Number of Servings: 8
Ingredients
1 Butternut squash1/2 pkg dried black beans2 shallots1 large stalk celery3 cloves garlic1/2 C white wine1/8 tsp sage (or chopped fresh cilantro if you prefer)Extra virgin olive oil4 pktsSodium free chicken bouillionSour cream, fat freeFresh pico de gallo or bottled salsa
Place beans in pot, cover with unsalted water, simmer until soft, (3 or 4 hours) add more water to keep covered as necessary.
While beans are cooking, peel and cut squash into cubes. Place on shallow roasting pan sprayed with non-stick spray. Sprinkle with pepper, garlic and onion powder. Roast in 350 oven until soft (about 45 min). Remove, let cool. Meanwhile, saute garlic, shallots and celery in olive oil until soft, add wine, let reduce. Add squash and shallot mixture to food processor. Process untl smooth. Put into dutch oven or large saucepan, add beans (drained), water, bouillion, pepper and sage. Stir well, bring to simmer. Serve with dollop of pico de gallo and sour cream. Makes approximately 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user DDHOYT.
While beans are cooking, peel and cut squash into cubes. Place on shallow roasting pan sprayed with non-stick spray. Sprinkle with pepper, garlic and onion powder. Roast in 350 oven until soft (about 45 min). Remove, let cool. Meanwhile, saute garlic, shallots and celery in olive oil until soft, add wine, let reduce. Add squash and shallot mixture to food processor. Process untl smooth. Put into dutch oven or large saucepan, add beans (drained), water, bouillion, pepper and sage. Stir well, bring to simmer. Serve with dollop of pico de gallo and sour cream. Makes approximately 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user DDHOYT.
Nutritional Info Amount Per Serving
- Calories: 166.5
- Total Fat: 4.1 g
- Cholesterol: 1.4 mg
- Sodium: 364.8 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 6.9 g
- Protein: 5.7 g
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