Autumn Squash and Bean Soup

butternut squash onion kale garlic celery

Try this delicious autumn squash and bean soup, which is high in protein, fiber, and vitamin A. With several optional substitutions, this is a great way to get essential nutrients while using foods you may already have on hand.

Yield

6 Servings

Preparation time

20 minutes

Cooking time

30 minutes

Total time

50 minutes

Ingredients

2 Tbsp vegetable oil (or olive oil)

1 medium yellow onion (chopped)

2 celery stalks (finely chopped)

1 lb butternut squash (frozen, cubed)

8 sprigs fresh thyme (or 1 tsp dried thyme)

1/2 tsp dried red chili flakes

6 C low sodium chicken broth

1 shredded rotisserie chicken

4 C kale leaves (roughly chopped)

1 can black beans, drained and rinsed

1/2 tsp smoked paprika (or sweet paprika)

1/4 tsp kosher salt

1/2 tsp ground black pepper

1/3 C heavy cream

1 C grated Parmesan cheese

1 Tbsp chopped sage

Instructions

1. In a large pot over medium heat, add the oil. Add finely chopped yellow onions and celery and cook until soft (about 8 minutes).

2. Add frozen butternut squash, minced garlic, thyme sprigs, and chili flakes to the pot, and cook until aromatic, about 4-5 minutes.

3. Once cooked, add low-sodium chicken broth, shredded rotisserie chicken, chopped kale, black beans, paprika, salt, and pepper. Bring to a boil, reduce heat to medium-low, and simmer for 25 minutes.

4. Stir in heavy cream, grated Parmesan, and sage. Dispose of thyme sprigs and enjoy.

Notes

There are different protein options that can substitute for rotisserie chicken—leftover turkey would be a great option.
The recipe can be made with any bean of choice in place of black beans. You may also add pumpkin seeds to the finished soup for additional texture and nutrients.

Per Serving: Calories: 370, Saturated Fat: 6g, Sodium: 373mg, Carbohydrates: 32g, Sugars: 5g, Fiber: 9g, Protein: 32g

Source

https://dishingouthealth.com