Butternut & Mushroom Stoup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 215.8
  • Total Fat: 11.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 292.0 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 6.1 g
  • Protein: 8.6 g

View full nutritional breakdown of Butternut & Mushroom Stoup calories by ingredient



Number of Servings: 8

Ingredients

    1 T. olive oil
    1 c. chopped onion
    8-10 mushrooms, sliced
    1 lg garlic clove, put through a press or finely minced
    1 1/2 t. dried thyme
    1 t. sea salt, or to taste (regular salt is fine)
    4 c. chicken broth
    1 lb. butternut squash, raw, seeded, peeled, & cubed
    1 15oz. can cannellini beans (any beans will do)
    4 oz. raw kale, chopped
    2 oz. parmesan cheese, finely shredded, divided
    4 T. olive oil, divided (optional)



Directions

Heat a large soup pot over medium to med-high heat, then add 1 T. olive oil, onion, mushrooms, & thyme. Saute onion & mushrooms until onion is translucent & mushrooms are well-done. Add the garlic, & stir for a minute or two (be careful not to brown). Next, add the salt, chicken broth, butternut squash, beans, & kale. Cover & simmer till squash is tender when pierced with a fork (approx. 8-10 mins.), stirring occasionally.

Ladle into bowls; top with 1/2 T. parmesan & drizzle with 1 1/2 t. olive oil, if desired (nutritional info includes).

Serving Size: 8