fat free butternut squash and bean soup (new fav!)

toriaenator

Just made this today for the first time and i loved it! Its hearty and satisfying. in fact, I'm eating it right now

Per Serving: 190 calories 41g carbs 0g fat 8g protein 682g sodium 9g fiber

INGREDIENTS (7-8 servings):
- 3 or more cups of peeled, cubed butternut squash (trader joes has this, as well as costco)
- 2 cans of beans (small white or black)
- 1 can of mexican-style stewed tomatoes (14 oz)
- 1 can whole tomatoes chopped (undrained),
- 1 cup chopped onion
- 2 cloves of garlic
- 4 cups vegetable broth
- 3/4ths tablespoon ground cinnamon
-1/2 rap group cumin
- 1/8th teaspoon pepper

Start off by sautéing the onion, garlic, cinnamon and cumin powder until the onions are tender. Add the broth, squash, tomatoes, and pepper. Bring to a boil, then cover, reduce heat and let simmer for about 30 minutes (or until squash is tender.)

Take half the mixture (or more, or less-your choice for consistency) and puree in electric blender. Return puree into soup. Stir in the beans.

For a heartier meal, chicken, peas, etc can be added

CanuckTracy

Bump

KarenDStevens

This recipe looks really good. Going to try and make it tonight. It is rainy and damp today in Maine, so thought it would be a good, warming meal. Question I have is, what is the serving size for this recipe? I have the nutritional info as listed per serving 190 calories, 41g carbs, 0g fat, 8g protein, 682g sodium, 9g fiber.

rmarie1017

Just made this today for the first time and i loved it! Its hearty and satisfying. in fact, I'm eating it right now

Per Serving: 190 calories 41g carbs 0g fat 8g protein 682g sodium 9g fiber

INGREDIENTS (7-8 servings):
- 3 or more cups of peeled, cubed butternut squash (trader joes has this, as well as costco)
- 2 cans of beans (small white or black)
- 1 can of mexican-style stewed tomatoes (14 oz)
- 1 can whole tomatoes chopped (undrained),
- 1 cup chopped onion
- 2 cloves of garlic
- 4 cups vegetable broth
- 3/4ths tablespoon ground cinnamon
-1/2 rap group cumin
- 1/8th teaspoon pepper

Start off by sautéing the onion, garlic, cinnamon and cumin powder until the onions are tender. Add the broth, squash, tomatoes, and pepper. Bring to a boil, then cover, reduce heat and let simmer for about 30 minutes (or until squash is tender.)

Take half the mixture (or more, or less-your choice for consistency) and puree in electric blender. Return puree into soup. Stir in the beans.

For a heartier meal, chicken, peas, etc can be added

Ooooh! I love butternut squash! This sounds delicious, but what is the serving size?

aahand

bump

sophie428

Thank you for posting this!

mickeymouse38

bump:)

MED2012COLORADO

YUM! Thank you.