Saturday, September 19, 2009

Butternut Squash and White Bean Soup

  • 1 tbsp. oil (3)
  • 1 cup finely chopped onion (1)
  • 3/4 tsp. cinnamon (0)
  • 1/2 tsp. cumin (0)
  • 1 garlic clove, minced (0)
  • 3 cups cubed peeled butternut squash (about 1.5 lbs.)(3)
  • 1/8 tsp. pepper (0)
  • 2 10.5 oz cans fat free chicken broth (0)
  • 1 14.5 oz. can Mexican Style stewed tomatoes, undrained (1)
  • 1 14.5 oz can no-salt-added whole tomatoes, undrained and chopped (0)
  • 1 16 oz. can cannellini beans, drained (3.5)
  1. Heat oil in large Dutch oven over medium heat.
  2. Add onion and next 3 ingredients; saute 5 minutes or until onion is tender.
  3. Add squash and next 4 ingredients, and bring to a boil.
  4. Cover, reduce heat, and simmer for 30 minutes or until squash is tender.
  5. Place 2 cups of squash mixture in a blender and process until smooth.
    Return squash puree to pan.
  6. Stir in beans and cook over medium heat 5 minutes or until thoroughly heated. Serve warm.
4 - 2 cup servings for 3 pts. each.

No comments:


**NOTE TO MY FRIENDS**
Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.