Appetizers / Soups / Salads

Butternut Squash Soup with cannellini beans and kale is for Soup.

Butternut Squash Soup with cannellini beans and kale takes 30 minutes to prepare.

Butternut Squash Soup with cannellini beans and kale takes 45 minutes to cook.

Butternut Squash Soup with cannellini beans and kale makes 4 servings.

The ingredients for Butternut Squash Soup with cannellini beans and kale are:

? 1 15 oz can pureed butternut squash (or 2 c. fresh, peeled, cooked, cubed and pureed)
? 1.5 C veggie broth
? 1/3 C skim milk
? 1/2 tsp olive oil
? 1 Tbsp cinnamon
? 1/4 tsp garlic powder
? 1/4 tsp pepper
? Salt to taste
? 1 C cannellini (white great northern) beans, drained & washed (optional)
? 2 stalks celery, chopped (optional)
? big handful of kale (optional)
? ? tsp. nutmeg (optional)

Here is how you make Butternut Squash Soup with cannellini beans and kale:

Basically, just toss all the ingredients in a pot! If you use fresh squash, you may want to puree the soup again in a blender or with an immersion blender before you add the optional celery, kale, and beans. I found it necessary to add a little more liquid than called for - I used water. (If you don?t have celery, beans, or kale, you can also just make this as a basic creamy butternut squash soup using only the other ingredients? although I think you?ll be missing out. I just like lots of stuff in my soup, I think it makes it way more fun!)Stir the mixture over medium heat until it?s warmed through?Then serve and enjoy!makes approximately 4 1 cup servingsfrom: http://www.fannetasticfood.com/recipes/lazy-womans-butternut-squash-soupNumber of Servings: 4Recipe submitted by SparkPeople user EMATAYO.

The nutritional information for Butternut Squash Soup with cannellini beans and kale is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 145.4

• Total Fat: 1.9 g
• Cholesterol: 2.9 mg
• Sodium: 770.3 mg
• Total Carbs: 27.9 g
• Dietary Fiber: 7.5 g
• Protein: 7.7 g