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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 12 |
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A great soup for a winter day! It's also a great base soup, and can be spiced sweet or hot, or a little of both! Ingredients:
4 lbs butternut squash (12 cups peeled and diced) |
1 (15 ounce) can cannellini beans |
2 (15 ounce) cans reduced-sodium chicken broth |
2 onions, chopped |
3 garlic cloves, chopped |
2 tablespoons butter |
2 tablespoons olive oil |
3/4 teaspoon salt |
3/4 teaspoon turmeric |
3/4 teaspoon nutmeg |
3/4 teaspoon pepper |
2 cups skim milk |
Directions:
1. In a large stock pot, cover squash with chicken broth, and cook until tender (about 20 minutes).
2. In saute pan, melt butter, add olive oil, onion and garlic, cooking until soft.
3. Add onion mixture to squash.
4. Drain and rinse beans, and add to squash.
5. Puree squash/bean/onion mixture in blender, taking care (hot) OR puree in the pot with a hand blender.
6. Add spices, and milk, heating through.
7. Serve with warm whole grain artisan bread.
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