Appetizers / Soups / Salads

Navy Bean Squash soup takes several minutes to prepare.

Navy Bean Squash soup takes several minutes to cook.

Navy Bean Squash soup makes 6 servings.

The ingredients for Navy Bean Squash soup are:

4 cups squash
1 cup onion
1 chili
3.5 cup diced tomatoes
1 cup navy beans
2 tsp cumin
1 tsp cinnamon
2 garlic cloves
6 cup chicken stock

Here is how you make Navy Bean Squash soup:

Preparation: Peel and chop squash and onion.Crush Garlic ClovesDe-seed and finely chop chilliInstructions: Fry the onion for 3-4 mins at a high temp until brown. Add a little of the stock if needed to stop it sticking.Add the chilli, garlic and spices, stir and cook for 15 seconds.Add the butternut squash and stir to coat in the spicey mix. Add 3 tablespoons of stock, cover and leave to cook for 5 mins over a medium heat.Add tomatoes, remaining stock and half the navy beans, season well, stir, bring to the boil, then cover and cook over a medium heat for approx 20 mins or until the squash is tender.Let it cool a little, blend, and then add the remaining navy beans. Number of Servings: 6Recipe submitted by SparkPeople user AHSTOMBERG.

The nutritional information for Navy Bean Squash soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 122.4

• Total Fat: 0.5 g
• Cholesterol: 0.0 mg
• Sodium: 661.0 mg
• Total Carbs: 22.1 g
• Dietary Fiber: 5.7 g
• Protein: 8.2 g