Butternut Squash and White Bean Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 253.0
- Total Fat: 12.6 g
- Cholesterol: 31.5 mg
- Sodium: 831.1 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 4.1 g
- Protein: 7.4 g
View full nutritional breakdown of Butternut Squash and White Bean Soup calories by ingredient
Introduction
A hearty, yummy fall or winter soup A hearty, yummy fall or winter soupNumber of Servings: 6
Ingredients
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Butternut Squash (3.5 cups or 2-1# packages), cut peeled and steamed
1 can small white beans
2-3 cloves chopped garlic
1 tbs minced dry onion (or 1/2 med onion chopped)
2 tsp nutmeg
2-3 tsp cinnamon
dash ground cloves
1 tsp salt
1/2 tsp black pepper
1-1.5 cups chicken broth
1 cup light cream
2 tbs butter
1 tbs olive oil
2 tbs flour
Directions
Saute garlic and onion in olive oil and butter. When butter browns and garlic is translucent, add flour and whisk into a roux. Stir in 1 cup of the chicken broth and all of the cream. When thickened (about 3-5 minutes), add squash, beans and spices. Blend with a stick blender or puree in blender or food processor. If soup is too thick, add another 1/2 cup of broth. Adjust seasonings to taste.
Makes 6 1.5 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MISSYKINS23.
Makes 6 1.5 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MISSYKINS23.
Member Ratings For This Recipe
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