Butternut Squash-White Bean Soup
Homemade Croutons
Ingredients
- 2 Tbsp olive oil
- 1 medium onion, very thinly sliced
- 3 cloves garlic, minced
- 2 (15-oz) cans cannellini beans, drained and rinsed, or 3 cups cooked cannellini beans or other white beans
- 1½ to 2 lb butternut squash, peeled, seeded, and cut into 1-inch cubes (3½ cups)
- 1½ cups halved cherry or grape tomatoes
- 7 cups reduced-sodium vegetable broth
- 1½ tsp chopped fresh rosemary
- 1 tsp salt
- ¼ tsp cracked black pepper
Instructions
- In an 4- to 5-quart Dutch oven heat the oil over medium-high. Add onion; cook and stir 7 to 8 minutes or until golden. Add garlic; cook and stir 1 minute. Add the remaining ingredients.
- Bring to boiling; reduce heat. Cover and simmer 30 minutes or until squash is tender, stirring occasionally.
Side Dish Ingredients
- 2 cups cubed sourdough bread or rye bread
- 2 Tbsp butter, melted
- ½ tsp Italian seasoning, crushed
Side Dish Instructions
- Spread sourdough or rye bread in a single layer in a shallow baking dish. Stir together melted margarine or butter and Italian seasoning; pour over bread cubes.
- Bake in a 400°F oven for 5 minutes. Stir; bake 5 to 10 minutes more or until crisp and brown. Makes 2 cups (eight ¼-cup servings).
Nutritional Information
| Main | Side | Total | |
| Servings | 8 | 8 | |
| Calories |
163
|
43
|
206
|
| Fat (g) | 4 | 3 | 7 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 9 | 1 | 10 |
| Carb (g) | 26 | 3 | 29 |
| Fiber (g) | 6 | 0 | 6 |
| Sodium (mg) | 984 | 72 | 1056 |
Better Homes and Gardens Meal Plan
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