Tomato Butternut Squash Soup and Cannellinis

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 66.4
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 533.0 mg
  • Total Carbs: 13.2 g
  • Dietary Fiber: 3.6 g
  • Protein: 3.2 g

View full nutritional breakdown of Tomato Butternut Squash Soup and Cannellinis calories by ingredient


Introduction

I love home-made soup in the cold weather and this one is simple, quick and uses good-for-you ingredients. I love home-made soup in the cold weather and this one is simple, quick and uses good-for-you ingredients.
Number of Servings: 14

Ingredients

    46 oz can Cento Chicken Broth
    2 14.5 oz cans Hunt's Diced Tomatoes (no salt added)
    3 cups cubed butternut squash
    15 oz can Shop-Rite White Kidney Cannellini Beans

Directions

Cut squash into 1" pieces. Put all ingredients in pot, bring to boil and simmer for 60 minutes. Puree using an immersion hand blender.

Serving Size: makes 14 1-cup servings