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Non-Fat Butternut Squash Soup With Beans and Rice

By Chef #569171

Added September 29, 2007 | Recipe #256150

Categories: Soups & stews Squash Vegetable

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Total Time:

Prep Time:

Cook Time:

1 hrs 15 mins

15 mins

1 hrs

Chef #569171's Note:

The original recipe came from Martha Rose Shulman's cookbook Provencal Light, a collection of southern France lowfat recipes. I modified it so that it has no fat, and added white beans to the recipe to complete the protein. This soup is slightly sweet and very tasty.

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Ingredients:

Serves: 4

Yield:

cups

Units: US | Metric

1 large onion, coarsely chopped
2 -3 lbs butternut squash, peeled and and diced
4 garlic cloves, peeled and minced
2 quarts water or 2 quarts chicken broth or 2 quarts vegetable broth
2 bay leaves
1 teaspoon dried thyme
2/3 cup short-grain brown rice
1 cup dried great northern beans, soaked overnight
salt and pepper
1 dash nutmeg
1 cup parsley, finely chopped (optional)

Directions:

1

Soak the Great Northern beans overnight. Drain and rinse.
2

Combine the onion, squash, garlic, water, bay leaves, thyme, brown rice, and the soaked beans and bring to a boil. Turn down the heat and simmer for about one hour.
3

When the beans are done and the squash is tender, place the soup into a food processor fitted with the metal blade and lightly puree. You will probably need to do this in two batches.
4

Return the soup to the pot. Taste and season with salt and pepper and a dash of nutmeg. Heat through. Add the chopped parsley just before serving.