Broccoli Rabe, Butternut Squash, and White Bean Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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To make this simple-to-prepare soup even easier, look for chopped peeled squash in the produce section of your supermarket. If you're unable to find broccoli rabe, substitute escarole. Ingredients:
2 cups (3/4-inch) cubed peeled butternut squash |
cooking spray |
1 tablespoon olive oil, divided |
8 ounces broccoli rabe (rapini), trimmed |
1/2 cup finely chopped onion |
1 garlic clove, minced |
4 1/2 cups rich turkey stock |
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 450°.
2. Arrange squash in a single layer on a jelly roll pan coated with cooking spray. Drizzle with 1 1/2 teaspoons oil; toss well to coat. Bake at 450° for 25 minutes or until lightly browned. Set aside.
3. Cut the broccoli rabe crosswise into thirds. Cook broccoli rabe in boiling water 5 minutes; drain. Set aside.
4. Heat 1 1/2 teaspoons oil in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes, stirring frequently. Add squash, stock, and beans; cook 10 minutes. Place 1 1/2 cups vegetable mixture in a blender or food processor; process until smooth. Return puréed mixture to pan; stir in broccoli rabe and salt. Cook 5 minutes or until thoroughly heated.
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