Butternut Squash, White Bean & Swiss Chard Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 201.1
  • Total Fat: 7.9 g
  • Cholesterol: 6.7 mg
  • Sodium: 1,604.6 mg
  • Total Carbs: 31.1 g
  • Dietary Fiber: 9.6 g
  • Protein: 7.7 g

View full nutritional breakdown of Butternut Squash, White Bean & Swiss Chard Soup calories by ingredient


Introduction

Fall soup that can be made vegetarian by using water or vegetable broth. Fall soup that can be made vegetarian by using water or vegetable broth.
Number of Servings: 6

Ingredients

    1.5 tbsp Canola Oil
    1.5 tbsp Olive Oil
    1.5 cup, chopped Onions, raw
    2 stalk, large (11"-12" long) Celery, raw
    4 cup, cubes Butternut Squash
    8 cup (8 fl oz) Chicken Broth
    4 cup, chopped Swiss Chard
    260 gram(s) Bush's Best Cannellini Beans - White Kidney Beans (1/2 cup, 130 grams, 3.5 servings per container)
    3 tsp Thyme, fresh

Tips

Use 2 bags of frozen, pre-cubed butternut squash and 2 cans of navy or cannellini beans for quicker cooking and preparation.


Directions

Sauté onion & celery in the canola and olive oils. Cook until softened. Add the broth and squash by bringing to a boil and simmering about 20 minutes. Use 2 bags of frozen, pre-cubed squash for ease and quicker cooking. If using fresh squash, simmer 40 minutes. Add 2 cans of cannellini or navy beans and swiss chard. Simmer an additional 10 minutes. Add thyme and add salt and pepper to taste.

Serving Size: Makes 6 servings of approximately 2 cups of soup.

Number of Servings: 6

Recipe submitted by SparkPeople user RIPPEDNFIT.