Vegetarian

Butternut Squash Vegetable Soup is for Soup.

Butternut Squash Vegetable Soup takes 30 minutes to prepare.

Butternut Squash Vegetable Soup takes 30 minutes to cook.

Butternut Squash Vegetable Soup makes 8 servings.

The ingredients for Butternut Squash Vegetable Soup are:

Hearty Vegetable Soup
? 2 Tbs. coconut oil
? 1 large onion, diced
? 3 medium carrots, diced
? 4 cloves of garlic, minced
? 4 cups peeled butternut squash in ?-inch cubes
? 1/2 tsp. ground allspice
? 1 tsp. Morton Lite salt
? 1/2 tsp. thyme
? Pinch crushed red pepper
? 1 tsp. black pepper, coarse ground
? 8 cups no-sodium chicken or vegetable broth
? 1 (14.5 ounce can) Hunt's fire-roasted diced tomatoes
? 4 cups lightly packed kale, ribs removed, coarsely chopped
? 1 (1.5 ounce can) low-sodium canned chickpeas

Here is how you make Butternut Squash Vegetable Soup:

Serving Size: Makes 8 two-cup servingsHeat the oil in a large soup pot over medium-high heat. Add the onion and carrot and cook until they begin to soften, stirring occasionally, about 6 minutes. Add the garlic and cook for 1 minute more. Add the butternut squash, allspice, thyme, salt and pepper; stir to combine. Add the broth and the tomatoes with their juice. Bring to a boil then reduce heat, cover and simmer for 10 minutes. Add the kale and the chickpeas, if using, and cook for 10 minutes more until the squash is tender and the kale has wilted

The nutritional information for Butternut Squash Vegetable Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 223.2

• Total Fat: 5.4 g
• Cholesterol: 0.0 mg
• Sodium: 608.9 mg
• Total Carbs: 36.5 g
• Dietary Fiber: 10.3 g
• Protein: 10.5 g

The dietary needs meet for Butternut Squash Vegetable Soup is Vegetarian