Wild Rice & Butternut Squash Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 249.0
- Total Fat: 4.7 g
- Cholesterol: 3.0 mg
- Sodium: 599.1 mg
- Total Carbs: 44.8 g
- Dietary Fiber: 13.0 g
- Protein: 11.5 g
View full nutritional breakdown of Wild Rice & Butternut Squash Soup calories by ingredient
Introduction
This soup is full of nutrients and delicious too.. It makes 4 pretty big servings... if your calories can take it top with some shaved parmesan cheese.... great source of fiber and protein! This soup is full of nutrients and delicious too.. It makes 4 pretty big servings... if your calories can take it top with some shaved parmesan cheese.... great source of fiber and protein!Number of Servings: 4
Ingredients
-
1 medium onion
8 ounces sliced mushrooms
1 tablespoon olive oil
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme
2 cans reduced-sodium chicken broth
1 cup cooked wild rice
1 pound cooked, cubed butternut squash
1 can (15 oz.) cannellini beans, rinsed and drained
About 1 tsp. kosher salt
4 ounces Kale
Directions
Combine onions, mushrooms, oil, pepper and thyme over medium heat and cook until onions are translucent.
Add broth, rice, squash, beans, and 1 tsp. salt to pan. Cover and bring to a boil over high heat, then reduce heat and simmer
Wash and destem Kale, julienne cut and add to soup. Let cook for 10 minutes and serve with parmesan cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user SKINNYINMYHEAD.
Add broth, rice, squash, beans, and 1 tsp. salt to pan. Cover and bring to a boil over high heat, then reduce heat and simmer
Wash and destem Kale, julienne cut and add to soup. Let cook for 10 minutes and serve with parmesan cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user SKINNYINMYHEAD.