Non-Fat Butternut Squash Soup With Beans and Rice

"The original recipe came from Martha Rose Shulman's cookbook Provencal Light, a collection of southern France lowfat recipes. I modified it so that it has no fat, and added white beans to the recipe to complete the protein. This soup is slightly sweet and very tasty."
 
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Ready In:
1hr 15mins
Ingredients:
11
Yields:
8 cups
Serves:
4
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ingredients

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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.
 
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