Broccoli Rabe, Butternut Squash, And White Bean Soup – a delicious recipe with butternut squash, cooking spray, olive oil, broccoli rabe, onion, garlic. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat oven to 450u00b0.
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.
3
Bake at 450u00b0 for 25 minutes or until lightly browned. Set aside.
4
Cut the broccoli rabe crosswise into thirds. Cook broccoli rabe in boiling water 5 minutes; drain. Set aside.
5
Heat 1 1/2 teaspoons oil in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes, stirring frequently.
6
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 pureed mixture to pan; stir in broccoli rabe and salt. Cook 5 minutes or until thoroughly heated.
1396
kcal
Calories
107
g
Fat
22
g
Carbs
91
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups cubed peeled butternut squash (3/4-inch), cooking spray, 1 tablespoon olive oil, divided, 8 ounces broccoli rabe, trimmed (rapini), and more.
Yes, Broccoli Rabe, Butternut Squash, And White Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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