Bean & Butternut Squash Soup
Nutritional Info
- Servings Per Recipe: 17
- Amount Per Serving
- Calories: 262.0
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 716.6 mg
- Total Carbs: 54.3 g
- Dietary Fiber: 8.4 g
- Protein: 10.6 g
View full nutritional breakdown of Bean & Butternut Squash Soup calories by ingredient
Introduction
This can be served as soup or with the addition of rice, sausage, or chicken. Try replacing the cumin for curry or using all white beans for a more butternut flavor. This can be served as soup or with the addition of rice, sausage, or chicken. Try replacing the cumin for curry or using all white beans for a more butternut flavor.Number of Servings: 17
Ingredients
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18 cup (4lbs) Butternut Squash
9 cup (2lbs) Carrots,
2 cup Onions
4 cloves Garlic
2 tbsp Olive Oil
2 medium sweet Apples
2 tbsp ground Cumin
4 cups low sodium chicken broth
1 small can black beans
1 small can white beans
2 cup Water (optional)
salt and pepper to taste
Directions
makes 17 1-cup servings
Roast (on baking sheet sprayed with pam) or boil carrots and squash until tender. Let cool. Saute chopped onion in olive oil. Let cool. In food processor puree squash, carrots, onion, garlic, apples, and 2 cups broth. Pour into pot on medium heat. Next puree beans with remaining 2 cups broth and cumin. Add to pot to heat. Add water to make thinner. Add salt and pepper to taste.
Number of Servings: 17
Recipe submitted by SparkPeople user MCPHERAM09.
Roast (on baking sheet sprayed with pam) or boil carrots and squash until tender. Let cool. Saute chopped onion in olive oil. Let cool. In food processor puree squash, carrots, onion, garlic, apples, and 2 cups broth. Pour into pot on medium heat. Next puree beans with remaining 2 cups broth and cumin. Add to pot to heat. Add water to make thinner. Add salt and pepper to taste.
Number of Servings: 17
Recipe submitted by SparkPeople user MCPHERAM09.
Member Ratings For This Recipe
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