Appetizers / Soups / Salads

Butternut Squash and White Bean Soup is for Soup.

Butternut Squash and White Bean Soup takes 5 minutes to prepare.

Butternut Squash and White Bean Soup takes 90 minutes to cook.

Butternut Squash and White Bean Soup makes 4 servings.

The ingredients for Butternut Squash and White Bean Soup are:

4lbs butternut squash
2-3 cloves garlic
1 cup minced onion
2tbsp olive oil
salt & pepper
1 tsp ground thyme
1 box organic chicken stock
1 can organic cannelini beans

Here is how you make Butternut Squash and White Bean Soup:

Cut open butternut squash and scoop out seeds.Place cut side down in a roasting pan with an inch of water on bottom.Place in a 350 oven and roast squash approx an hour until tender.In a soup pot add olive oil and minced onion & garlic & saute until clear.Scoop out butternut squash and add to potAdd chicken stock, salt pepper & thyme.Cook over med heat until combined.With a stick blender, puree soup smooth.Add can of beans and heat through.Enjoy & Serve!Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user MULLERFAMILY.

The nutritional information for Butternut Squash and White Bean Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 308.0

• Total Fat: 7.4 g
• Cholesterol: 0.0 mg
• Sodium: 1,169.5 mg
• Total Carbs: 54.2 g
• Dietary Fiber: 13.3 g
• Protein: 11.1 g