Appetizers / Soups / Salads

Kel's Squash and White Bean Soup (reduced fat version) is for Soup.

Kel's Squash and White Bean Soup (reduced fat version) takes 20 minutes to prepare.

Kel's Squash and White Bean Soup (reduced fat version) takes 40 minutes to cook.

Kel's Squash and White Bean Soup (reduced fat version) makes 12 servings.

The ingredients for Kel's Squash and White Bean Soup (reduced fat version) are:

3 tbsp butter
1 cup onion
3 tsp fresh ginger
Squash.
4 cups low sodium chicken stock
1 can great northern white beans
1/2 cup of fat free half and half
1/2 cup 2% Fage, plain

Here is how you make Kel's Squash and White Bean Soup (reduced fat version):

Saut? 1 cup onions with several slices of fresh ginger in 3 tbsp of butter, until the onions are transparent.Add 1 quart of chicken stock and 1 quart of either cooked or raw winter squash. If you use the raw, you will have to cook the squash with the stock until it is totally soft. I cooked mine ahead of time and pureed it in my food processor to add to the stock and sauteed onions with the ginger.Add 1 can of white beans, 1/2 cup of fage 2%, and 1/2 cup of fat free half and half. Adjust everything as you feel it needs to be!Heat it up stirring it all the time, and serve it hot.Number of Servings: 12Recipe submitted by SparkPeople user KEL_KEL.

The nutritional information for Kel's Squash and White Bean Soup (reduced fat version) is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 121.6

• Total Fat: 3.4 g
• Cholesterol: 7.6 mg
• Sodium: 133.0 mg
• Total Carbs: 17.5 g
• Dietary Fiber: 3.3 g
• Protein: 5.8 g