Butternut Squash Soup with cannellini beans and kale

• 1 15 oz can pureed butternut squash (or 2 c. fresh, peeled, cooked, cubed and pureed)
• 1.5 C veggie broth
• 1/3 C skim milk
• 1/2 tsp olive oil
• 1 Tbsp cinnamon
• 1/4 tsp garlic powder
• 1/4 tsp pepper
• Salt to taste
• 1 C cannellini (white great northern) beans, drained & washed (optional)
• 2 stalks celery, chopped (optional)
• big handful of kale (optional)
• ¼ tsp. nutmeg (optional)

Basically, just toss all the ingredients in a pot! If you use fresh squash, you may want to puree the soup again in a blender or with an immersion blender before you add the optional celery, kale, and beans. I found it necessary to add a little more liquid than called for - I used water.

(If you don’t have celery, beans, or kale, you can also just make this as a basic creamy butternut squash soup using only the other ingredients… although I think you’ll be missing out. I just like lots of stuff in my soup, I think it makes it way more fun!)

Stir the mixture over medium heat until it’s warmed through…

Then serve and enjoy!

makes approximately 4 1 cup servings

from: http://www.fannetasticfood.com/recipes/lazy-womans-butternut-squash-soup

Number of Servings: 4

Recipe submitted by SparkPeople user EMATAYO.