Non-Fat Butternut Squash Soup With Beans and Rice
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Yields:
-
8 cups
- Serves:
- 4
ingredients
- 1 large onion, coarsely chopped
- 2 -3 lbs butternut squash, peeled and and diced
- 4 garlic cloves, peeled and minced
- 2 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
- Soak the Great Northern beans overnight. Drain and rinse.
- 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.
- 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.
- 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.
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RECIPE SUBMITTED BY
I learned to cook 30 years ago when I lived in Europe (Paris and Brussels). I got recipes and cookbooks from friends there; then I started frequenting the North African markets for spices and foods from them. Today I am a vegetarian cook who spends a lot of time cooking Indian and Mediterranean recipes. My favorite cook book authors are Yamuna Devi, Madhur Jaffrey, Julie Sahni, Martha Rose Shulman Paula Wolfert and Peter Reinhart. I am posting only low fat or nonfat recipes; I have modified the fat content of virtually all of the Indian recipes that I use because the amounts of oil recommended are horrendous and not necessary.