Butternut Squash Soup with cannellini beans and kale

Butternut Squash Soup with cannellini beans and kale
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 145.4
  • Total Fat: 1.9 g
  • Cholesterol: 2.9 mg
  • Sodium: 770.3 mg
  • Total Carbs: 27.9 g
  • Dietary Fiber: 7.5 g
  • Protein: 7.7 g

View full nutritional breakdown of Butternut Squash Soup with cannellini beans and kale calories by ingredient

Number of Servings: 4


    • 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.