Broccoli Rabe, Butternut Squash, and White Bean Soup

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.

Yield: 4 servings (serving size: 1 3/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 195
  • Calories from fat: 28%
  • Fat: 6g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.9g
  • Protein: 15.4g
  • Carbohydrate: 26g
  • Fiber: 6.9g
  • Cholesterol: 19mg
  • Iron: 2.2mg
  • Sodium: 756mg
  • Calcium: 100mg

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

Preparation

  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.
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