Roasted Butternut Squash and White Bean Stew

Roasted Butternut Squash and White Bean Stew
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 116.3
  • Total Fat: 0.5 g
  • Cholesterol: 3.3 mg
  • Sodium: 923.6 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 7.6 g
  • Protein: 8.3 g

View full nutritional breakdown of Roasted Butternut Squash and White Bean Stew calories by ingredient



Number of Servings: 6

Ingredients

    1 Roasted Butternut Squash (roast with olive oil, salt, pepper, cayanne pepper and nutmeg)
    2 cans cannellini beans
    4 cups of chicken broth
    Onion
    Garlic
    Sweet Bell Peppers (orange, yellow and red)


Directions

Saute onion and garlic, add peppers, add roasted squash, add beans and broth.

Use immersion blender to desired consistency. I like it to be more stew like so I use it minimally.

Serving Size: Makes about 6 1.5 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user JVOLPI1.