Chunky Butternut, bean and Apple Soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 147.2
  • Total Fat: 1.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 276.5 mg
  • Total Carbs: 31.3 g
  • Dietary Fiber: 7.6 g
  • Protein: 5.5 g

View full nutritional breakdown of Chunky Butternut, bean and Apple Soup calories by ingredient
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Number of Servings: 12


    Red Ripe Tomatoes, 3 large whole (3" dia)
    Yellow Sweet Corn, Canned, 1 can (12 oz)
    Vegetable Broth, 1.5 cup
    Chickpeas (garbanzo beans), 1.5 cup
    Butternut Squash, 5 cup, cubes
    Milk, 1%, 1.5 cup
    Apples, fresh, 1 medium (2-3/4" dia)
    1 Med. Onion
    Black, black, 1.5 cup


Put dry beans, vegetable broth, chopped tomatoes, onion, apple, carrots and 1 cup of the cubed squash in a cast iron pot. Cook on med/low heat for 4.5 hours, sirring occasionally. While that cooks, put the rest of the squash into the oven at 400 degrees for 45-50 minutes, until tender. Pour pot contents into blender or use and immersion blender to puree. Pour back into pot, add milk, corn and cubed roasted squash. add desired spices, and serve.

Serving Size: makes 14 large servings

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