Vegetarian

White bean and roasted squash soup is for Soup.

White bean and roasted squash soup takes several minutes to prepare.

White bean and roasted squash soup takes several minutes to cook.

White bean and roasted squash soup makes 8 servings.

The ingredients for White bean and roasted squash soup are:

Butternut Squash, 2.5 lbs.
Garlic, 4 cloves
Olive Oil
Leeks, 2.5 cups
Vegetable Broth, 6 cups
Beans, white, 4 cups
Salt and freshly ground pepper

Here is how you make White bean and roasted squash soup:

Preheat oven to 400 degrees.Halve, peel, seed and chop the squash into 1/2-inch cubes. Place on a baking sheet along with the unpeeled garlic cloves, drizzle with grapeseed oil and roast in oven until squash is just tender and starting to color, about 30-45 minutes.Meanwhile, trim off and discard the tough dark green leaves of the leek. Cut the leek in half lengthwise and rinse off under running water to remove any grit. Slice the leeks into 1/4-inch half moons. You should have about 2-1/2 cups.Drizzle about 1 tablespoon of grapeseed oil into a large pot or dutch oven. Add the leeks with a pinch of salt and saut? gently over medium heat until wilted. Add broth and bring to a gentle simmer. When squash is done, remove from oven and set the garlic aside. Using a slotted spoon (to drain off any excess oil) transfer squash to the soup pot and add the beans. Squeeze the garlic from its skin and add to the pot. Taste and add salt and pepper as needed. Bring to a gentle simmer to heat through but do not boil or cook for a long time as the beans and squash should remain whole.Serving Size: 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user VALIENTOR.

The nutritional information for White bean and roasted squash soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 243.7

• Total Fat: 1.7 g
• Cholesterol: 0.0 mg
• Sodium: 722.9 mg
• Total Carbs: 48.5 g
• Dietary Fiber: 10.5 g
• Protein: 11.1 g

The dietary needs meet for White bean and roasted squash soup is Vegan