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Broccoli Rabe, Butternut Squash, and White Bean Soup

Yield 4 servings (serving size: 1 3/4 cups)
To make this simple-to-prepare soup even easier, look for chopped peeled squash in the produce section of your supermarket. If you're unable to find broccoli rabe, substitute escarole.

Ingredients

  • 2 cups (3/4-inch) cubed peeled butternut squash
  • Cooking spray
  • 1 tablespoon olive oil, divided
  • 8 ounces broccoli rabe (rapini), trimmed
  • 1/2 cup finely chopped onion
  • 1 garlic clove, minced
  • 4 1/2 cups Rich Turkey Stock
  • 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
  • 1/4 teaspoon salt

Nutrition Information

  • calories 195
  • caloriesfromfat 28 %
  • fat 6 g
  • satfat 1.1 g
  • monofat 3.2 g
  • polyfat 0.9 g
  • protein 15.4 g
  • carbohydrate 26 g
  • fiber 6.9 g
  • cholesterol 19 mg
  • iron 2.2 mg
  • sodium 756 mg
  • calcium 100 mg

How to Make It

  1. Preheat oven to 450°.

  2. Arrange squash in a single layer on a jelly roll pan coated with cooking spray. Drizzle with 1 1/2 teaspoons oil; toss well to coat. Bake at 450° for 25 minutes or until lightly browned. Set aside.

  3. Cut the broccoli rabe crosswise into thirds. Cook broccoli rabe in boiling water 5 minutes; drain. Set aside.

  4. Heat 1 1/2 teaspoons oil in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes, stirring frequently. Add squash, stock, and beans; cook 10 minutes. Place 1 1/2 cups vegetable mixture in a blender or food processor; process until smooth. Return puréed mixture to pan; stir in broccoli rabe and salt. Cook 5 minutes or until thoroughly heated.