Butternut Squash-White Bean Soup

Serve this veggie-packed side dish soup all autumn long. If you use the canned beans option it comes together in a snap with a 30 minute hands-off simmer time.

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  • Makes: 8 servings
  • Serving Size: 1 1/4 cups
  • Makes: 12 cups
  • Prep: 1 hr 30 mins
  • Cook: 30 mins

Butternut Squash-White Bean Soup

Directions

  1. In an 4- to 5-qt. Dutch oven heat the oil over medium-high heat. Add onions; cook and stir 7 to 8 minutes or until golden. Add garlic; cook and stir for 1 minute. Add the remaining seven ingredients (through pepper). Bring to boiling; reduce heat. Simmer, covered, about 30 minutes or until squash is tender, stirring occasionally.

From the Test Kitchen

*Tip:

To cook cannelini beans, rinse beans. In a large pot combine 1 lb. dried cannellini beans and 2 qt. water. Bring to boiling; reduce heat. Simmer, covered 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain beans. Return beans to the pot and add 2 qt. fresh water. Bring to boiling; reduce heat. Simmer, covered, 30 minutes. Drain beans; set aside.

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Nutrition Facts (Butternut Squash-White Bean Soup)

  • Per serving:
  • 163 kcal ,
  • 4 g fat
  • (1 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 0 mg chol. ,
  • 984 mg sodium ,
  • 26 g carb. ,
  • 6 g fiber ,
  • 4 g sugar ,
  • 9 g pro.
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