Butternut Squash and White Bean Soup
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5 servings;
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SWAP ScoreWhat's this?
5 servings;
prep time
cook time
Votes: 0
Rating: 0
You:
Rate this recipe!
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Save
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Butternut Squash and White Bean Soup
SWAP ScoreWhat's this?
5 servings;
prep time
cook time
Votes: 0
Rating: 0
You:
Rate this recipe!
Rate
Share
Save
Print Recipe
Print
SWAP ScoreWhat's this?
5 servings;
prep time
cook time
Votes: 0
Rating: 0
You:
Rate this recipe!
Rate
Share
Save
Print Recipe
Print
Ingredients
Directions
  1. Cut top and bottom off of squash. Peel, scrape out seeds and cut into 1/2-inch pieces. Heat 1 tablespoon olive oil in nonstick skillet on medium. Add the squash and cook, covered, stirring occasionally, 8 minutes.
  2. Meanwhile, heat remaining oil in Dutch oven on medium. Add onion and cook, covered, stirring occasionally, 6 minutes. Stir in garlic and cook 1 minute.
  3. Add broth, thyme and butternut squash and bring to a boil. Using a fork, mash white beans and add to soup along with chickpeas.
  4. Cook couscous as label directs; fluff with fork and fold in pistachios, apricots, cilantro and scallion. Serve soup topped with couscous mixture.
Nutrition Facts
Butternut Squash and White Bean Soup
Amount Per Serving
Calories 446 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Sodium 267mg 11%
Potassium 1175mg 34%
Total Carbohydrates 73g 24%
Dietary Fiber 15g 60%
Sugars 8g
Protein 18g 36%
Vitamin A 85%
Vitamin C 44%
Vitamin D0%
Calcium 21%
Iron 32%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
Directions
  1. Cut top and bottom off of squash. Peel, scrape out seeds and cut into 1/2-inch pieces. Heat 1 tablespoon olive oil in nonstick skillet on medium. Add the squash and cook, covered, stirring occasionally, 8 minutes.
  2. Meanwhile, heat remaining oil in Dutch oven on medium. Add onion and cook, covered, stirring occasionally, 6 minutes. Stir in garlic and cook 1 minute.
  3. Add broth, thyme and butternut squash and bring to a boil. Using a fork, mash white beans and add to soup along with chickpeas.
  4. Cook couscous as label directs; fluff with fork and fold in pistachios, apricots, cilantro and scallion. Serve soup topped with couscous mixture.
Nutrition Facts
Butternut Squash and White Bean Soup
Amount Per Serving
Calories 446 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Sodium 267mg 11%
Potassium 1175mg 34%
Total Carbohydrates 73g 24%
Dietary Fiber 15g 60%
Sugars 8g
Protein 18g 36%
Vitamin A 85%
Vitamin C 44%
Vitamin D0%
Calcium 21%
Iron 32%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Tips

Easily peel ginger by using the edge of a soup spoon.

Substitute 2 hales canned apricots for dried, or omit completely.

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