Pinto Bean, Tomato and Butternut Squash Soup Recipe

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Pinto Bean, Tomato and Butternut Squash Soup
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Ingredients:

Directions:

  1. Heat oil in heavy large pot over medium-high heat. Add onions and celery; sauté until onions are golden, about 7 minutes. Add garlic; stir 1 minute. Add broth and next 5 ingredients; bring to boil. Reduce heat; cover and simmer until squash is tender, about 15 minutes. Transfer 3 cups soup to blender; cool slightly, then puree until smooth. Return puree to pot with soup. Simmer until heated through, about 5 minutes. Season with salt and pepper.
  2. Ladle soup into 6 bowls. Sprinkle each with 1 tablespoon basil and serve.
  3. Per serving: calories, 228; total fat, 4 g; saturated fat, 0.5 g; cholesterol, 0 mg Nutritional analysis provided by Bon Appétit
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 351.25 Kcal (1471 kJ)
Calories from fat 63.76 Kcal
% Daily Value*
Total Fat 7.08g 11%
Cholesterol 1.64mg 1%
Sodium 1208.2mg 50%
Potassium 1107.15mg 24%
Total Carbs 60.91g 20%
Sugars 10.88g 44%
Dietary Fiber 12.65g 51%
Protein 15.27g 31%
Vitamin C 31.1mg 52%
Vitamin A 0.5mg 16%
Iron 3.7mg 21%
Calcium 171.5mg 17%
Amount Per 100 g
Calories 70.46 Kcal (295 kJ)
Calories from fat 12.79 Kcal
% Daily Value*
Total Fat 1.42g 11%
Cholesterol 0.33mg 1%
Sodium 242.36mg 50%
Potassium 222.09mg 24%
Total Carbs 12.22g 20%
Sugars 2.18g 44%
Dietary Fiber 2.54g 51%
Protein 3.06g 31%
Vitamin C 6.2mg 52%
Vitamin A 0.1mg 16%
Iron 0.7mg 21%
Calcium 34.4mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.8
    Points
  • 9
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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