Butternut Squash and White Bean Soup
Servings
5
Ingredients
Instructions
  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.
Recipe Notes

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

Substitute 2 hales canned apricots for dried, or omit completely.
Nutrition Facts
Butternut Squash and White Bean Soup
Amount Per Serving
Calories 413 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 0mg 0%
Sodium 617mg 26%
Potassium 1004mg 29%
Total Carbohydrates 58g 19%
Dietary Fiber 13g 52%
Sugars 6g
Protein 21g 42%
Vitamin A 95%
Vitamin C 17%
Vitamin D0%
Calcium 12%
Iron 28%
* Percent Daily Values are based on a 2000 calorie diet.
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