Soup

Butternut and Mushroom Stoup is for Soup.

Butternut and Mushroom Stoup takes several minutes to prepare.

Butternut and Mushroom Stoup takes several minutes to cook.

Butternut and Mushroom Stoup makes 8 servings.

The ingredients for Butternut and Mushroom Stoup are:

1 T. olive oil
1 c. chopped onion
8-10 mushrooms, sliced
1 lg garlic clove, put through a press or finely minced
1 1/2 t. dried thyme
1 t. sea salt, or to taste (regular salt is fine)
4 c. chicken broth
1 lb. butternut squash, raw, seeded, peeled, & cubed
1 15oz. can cannellini beans (any beans will do)
4 oz. raw kale, chopped
2 oz. parmesan cheese, finely shredded, divided
4 T. olive oil, divided (optional)

Here is how you make Butternut and Mushroom Stoup:

Heat a large soup pot over medium to med-high heat, then add 1 T. olive oil, onion, mushrooms, & thyme. Saute onion & mushrooms until onion is translucent & mushrooms are well-done. Add the garlic, & stir for a minute or two (be careful not to brown). Next, add the salt, chicken broth, butternut squash, beans, & kale. Cover & simmer till squash is tender when pierced with a fork (approx. 8-10 mins.), stirring occasionally.Ladle into bowls; top with 1/2 T. parmesan & drizzle with 1 1/2 t. olive oil, if desired (nutritional info includes).Serving Size:?8

The nutritional information for Butternut and Mushroom Stoup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 215.8

• Total Fat: 11.2 g
• Cholesterol: 0.0 mg
• Sodium: 292.0 mg
• Total Carbs: 22.1 g
• Dietary Fiber: 6.1 g
• Protein: 8.6 g