Bean Soup with Winter Squah

By rentintin

  • 1 tablespoon(s) butter

  • 4 clove(s) garlic, minced

  • 2 carrots, chopped

  • 1 medium onion, chopped

  • 6 cup(s) reduced-sodium chicken broth

  • 3 pound(s) buttercup squash, peeled and diced (about 6 cups)

  • 1 plum tomato, chopped

  • 1/4 teaspoon(s) crushed red pepper

  • 1/4 teaspoon(s) salt

  • 1/8 teaspoon(s) freshly ground pepper

  • 2 cup(s) pinto or other brown beans, rinsed

  • 10 ounce(s) spinach, stemmed and coarsely chopped

  • 1 lime, cut into wedges

  1. 1.Melt butter in a Dutch oven over medium-high heat. Add garlic, carrots and onion and cook, stirring occasionally, until the vegetables are tender and lightly browned, 5 to 7 minutes. Add broth and scrape up any browned bits with a wooden spoon. Add squash, tomato, crushed red pepper, salt and pepper and bring to a boil. Reduce heat to a simmer and cook until the squash is very soft and almost breaking apart, about 20 minutes.

  2. Transfer 3 cups of the soup to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the pureed soup to the pot. Stir in beans and spinach and cook over medium heat until the beans are heated through and the spinach is wilted, about 5 minutes. Serve with lime wedges.

Nutritional Facts

calories 223
total fat 3 gm
saturated fat 2gm
cholesterol 8mg
sodium 310mg
total carbohydrate 43
protein 11g