Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Low-cholesterol / Non-Fat Butternut Squash Soup With Beans and Rice Recipe
    Lost? Site Map

    Non-Fat Butternut Squash Soup With Beans and Rice

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Luvkimono'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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 4



    Units: US | Metric


    1. 1
      Soak the Great Northern beans overnight. Drain and rinse.
    2. 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. 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. 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.

    Ratings & Reviews:


    Nutritional Facts for Non-Fat Butternut Squash Soup With Beans and Rice

    Serving Size: 1 (834 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 393.5
    Calories from Fat 15
    Total Fat 1.6 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 28.0 mg
    Total Carbohydrate 84.3 g
    Dietary Fiber 15.6 g
    Sugars 7.6 g
    Protein 15.2 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes