Butternut Squash and White Bean Soup Recipe

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Butternut Squash and White Bean Soup
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Ingredients:

Directions:

  1. Heat oil over medium heat; add onion, cinnamon, cumin and garlic, saute for 5 minutes.
  2. Add rest of ingredients except the beans, bring to a boil.
  3. Cover and reduce heat to medium, simmer 30 minutes stirring occasionally, until squash is tender.
  4. Remove from heat and cool slightly, uncovered about 5 minutes.
  5. In a blender, blend until smooth.
  6. Return pureed soup to the soup pot and stir in the beans.
  7. Cook on medium heat about 5-10 minutes, or until heated.
  8. 1 serving = 1 1/2 cup.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 108.78 Kcal (455 kJ)
Calories from fat 16.54 Kcal
% Daily Value*
Total Fat 1.84g 3%
Cholesterol 0.5mg 0%
Sodium 262.66mg 11%
Potassium 560.48mg 12%
Total Carbs 23.09g 8%
Sugars 4.63g 19%
Dietary Fiber 3.61g 14%
Protein 2.9g 6%
Vitamin C 29mg 48%
Vitamin A 1.1mg 38%
Iron 1.9mg 10%
Calcium 75.2mg 8%
Amount Per 100 g
Calories 52.9 Kcal (221 kJ)
Calories from fat 8.04 Kcal
% Daily Value*
Total Fat 0.89g 3%
Cholesterol 0.24mg 0%
Sodium 127.74mg 11%
Potassium 272.57mg 12%
Total Carbs 11.23g 8%
Sugars 2.25g 19%
Dietary Fiber 1.75g 14%
Protein 1.41g 6%
Vitamin C 14.1mg 48%
Vitamin A 0.6mg 38%
Iron 0.9mg 10%
Calcium 36.6mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.6
    Points
  • 3
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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