Butternut Squash-White Bean Soup (Cooking Light) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Cooking Light recipe Ingredients:
1/2 oz bacon |
1 tsp olive oil |
1 cup chopped onion |
2/3 cup chopped celery |
3 garlic cloves, minced |
4 cup butternut squash, peeled and cubed |
1/4 cup dry white wine |
4 cup fat-free, less-sodium chicken broth |
1 teaspoon ground cumin |
1/4 teaspoon ground red pepper |
1/8 teaspoon ground cinnamon |
1/8 teaspoon ground cloves |
1/4 cup whipping cream |
1 tablespoon chopped fresh oregano |
1 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
15 oz white beans |
3 oz fat free cream cheese |
Directions:
1. Preparation
2. Cook bacon in a Dutch oven over medium heat until crisp. Remove the bacon from pan, reserving 2 teaspoons of drippings in pan; crumble the bacon, and set aside.
3. Add onion, celery, and garlic to pan; cook 3 minutes or until tender, stirring occasionally. Add squash; cook 3 minutes, stirring occasionally. Add wine; cook until liquid almost evaporates. Stir in broth, cumin, red pepper, cinnamon, and cloves; bring to a boil. Reduce heat; simmer 5 minutes or until squash is tender. Stir in cream, oregano, salt, black pepper, and beans; bring to a boil. Remove from heat. Sprinkle each serving with bacon and pumpkinseeds.
4. Nutritional Information
5. Calories: 324 (30% from fat)
6. Fat: 10.7g (sat 4.3g,mono 3.4g,poly 2.1g)
7. Protein: 17.7g
8. Carbohydrate: 42.2g
9. Fiber: 9.2g
10. Cholesterol: 18mg
11. Iron: 4.1mg
12. Sodium: 774mg
13. Calcium: 129mg
14. Judy Lockhart, Cooking Light, OCTOBER 2004
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