Appetizers / Soups / Salads

Bean and Butternut Squash Soup is for Soup.

Bean and Butternut Squash Soup takes several minutes to prepare.

Bean and Butternut Squash Soup takes several minutes to cook.

Bean and Butternut Squash Soup makes 17 servings.

The ingredients for Bean and Butternut Squash Soup are:

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

Here is how you make Bean and Butternut Squash Soup:

makes 17 1-cup servingsRoast (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: 17Recipe submitted by SparkPeople user MCPHERAM09.

The nutritional information for Bean and Butternut Squash Soup is:

• 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