BEAN AND BUTTERNUT SQUASH SOUP
A hearty winter soup with beautiful color, subtle flavors, and velvety texture.
Provided by Mo Hanan
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 9h45m
Yield 8
Number Of Ingredients 16
Steps:
- Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
- Heat oil in a large pot over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, 5 to 10 minutes. Add bay leaves and cook until fragrant, about 1 minute.
- Mix beans, water, and bouillon into onion mixture; bring to a boil. Reduce heat, cover pot, and simmer, stirring occasionally, until beans are tender, about 1 hour.
- Stir squash, carrots, celery, salt, black pepper, white pepper, ginger, and allspice into broth mixture; simmer until squash and carrots are tender, about 20 minutes.
- Remove bay leaves from broth mixture and discard. Scoop 2 to 3 cups of vegetable-bean mixture using a slotted spoon from broth; blend broth and remaining vegetable-bean mixture using a hand blender until smooth. Return the vegetable-bean mixture to broth mixture and stir in sausage. Simmer soup until sausage is cooked through, 5 to 10 more minutes.
Nutrition Facts : Calories 370.3 calories, Carbohydrate 56.4 g, Cholesterol 26.8 mg, Fat 8.2 g, Fiber 15.5 g, Protein 20.5 g, SaturatedFat 1.9 g, Sodium 1446.8 mg, Sugar 6.9 g
BUTTERNUT SQUASH AND WHITE BEAN SOUP
A nice thick soup in which the many flavours blend together as a result of pureeing. Perfect for a crisp fall, or cold winter day.
Provided by LUv 2 BaKE
Categories Beans
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil over medium heat; add onion, cinnamon, cumin and garlic, saute for 5 minutes.
- Add rest of ingredients except the beans, bring to a boil.
- Cover and reduce heat to medium, simmer 30 minutes stirring occasionally, until squash is tender.
- Remove from heat and cool slightly, uncovered about 5 minutes.
- In a blender, blend until smooth.
- Return pureed soup to the soup pot and stir in the beans.
- Cook on medium heat about 5-10 minutes, or until heated.
- 1 serving = 1 1/2 cup.
BUTTERNUT SQUASH AND WHITE BEAN SOUP
Steps:
- Cook garlic in 1 tablespoon oil in a 3-quart heavy saucepan over moderate heat, stirring frequently, until golden, about 1 minute. Add squash, broth, water, beans, tomatoes, and sage and simmer, covered, stirring occasionally, until squash is tender, about 20 minutes. Mash some of squash against side of saucepan to thicken soup. Remove from heat and stir in 1/2 cup cheese and salt and pepper to taste.
- While soup is simmering, cook pumpkin seeds in remaining tablespoon oil in a small skillet over moderately low heat, stirring, until seeds are plump and lightly toasted, 2 to 4 minutes. Season with salt.
- Serve soup sprinkled with pumpkin seeds and additional cheese.
ITALIAN WHITE BEAN SOUP WITH GREENS (SBD)
Just made this for lunch on my third day of the south beach diet. It is really wonderful--of course, I did triple the garlic and add more red pepper flakes, but this does not taste like diet food! Enjoy! Use vegetable broth to make this vegetarian/vegan.
Provided by spatchcock
Categories Beans
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring large pot of water to a boil.
- Boil greens for about 5 minutes, just till tender, and then plunge into water to stop cooking.
- Squeeze out as much water as possible and set aside (you can do this step before you make the rest of the soup.).
- Bring broth to simmer in large pot over med-high heat.
- Add garlic and greens, and beans (if using canned, rinse and drain to rid the excess sodium!) Simmer gently for about ten minutes, partially covered.
- Sprinkle with salt and pepper.
- Ladle soup into bowls.
- Pass cheese and pepper flakes at table.
Nutrition Facts : Calories 111.8, Fat 1.7, SaturatedFat 0.5, Sodium 1007.2, Carbohydrate 14.9, Fiber 3.9, Sugar 1.9, Protein 10.1
ITALIAN BUTTERNUT SQUASH AND WHITE BEAN SOUP WITH GREENS
I clipped this from a magazine years ago and just now came across it again. As someone who is allergic to cow's milk, I'm always happy to find tasty, satisfying vegetarian soups that are dairy-free. Although I haven't tried this one yet, it looks so good I know that I will do so soon. :) Prep time does not include peeling, seeding and dicing the squash; you can save time and effort by buying peeled and cut butternut squash, which is available at some grocery stores (such as Trader Joe's).
Provided by Lynne M
Categories Greens
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, heat oil over medium heat until hot. Add onion and Italian seasoning; cook 3 minutes, or until onion is slightly tender.
- Add garlic; cook for 30 seconds. Stir in broth, beans, squash, pepper and salt. Bring to a boil, then reduce heat to low and simmer for 10 minutes, stirring occasionally.
- Stir in spinach. Cook 8 to 10 minutes, or until squash and greens are tender.
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