Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

You might think of this soup as a winter squash minestrone. While I've called for canned beans to make it more doable for busy people, the soup will be better if you cook your own beans.

Recipe by Cooking Light December 1999


Recipe Summary test

7 servings (serving size: 1 1/2 cups soup and 1 tablespoon topping)


Ingredient Checklist


Instructions Checklist
  • Heat the olive oil in Dutch oven over medium heat until hot. Add squash and next 6 ingredients (squash through 1 garlic clove); sauté 10 minutes. Stir in 1 cup Vegetable Stock, scraping pan to loosen browned bits. Add 3/4 cup stock and water; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes or until vegetables are tender. Stir in cabbage, and simmer, partially covered, for 12 minutes. Stir in pepper and beans; cook 1 minute or until thoroughly heated. Spoon soup into bowls. Combine parsley and 3 garlic cloves; sprinkle over each serving.

  • Note: If you decide to use canned vegetable broth instead of Vegetable Stock, omit the added salt.

Nutrition Facts

231 calories; calories from fat 17%; fat 4.4g; saturated fat 0.6g; mono fat 2g; poly fat 1.3g; protein 9.8g; carbohydrates 41.6g; fiber 5.8g; iron 4.1mg; sodium 339mg; calcium 126mg.