Non-Fat Butternut Squash Soup With Beans and Rice

Name: Non-Fat Butternut Squash Soup With Beans and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, coarsely chopped; 2 -3 lbs butternut squash, peeled and and diced; 4 garlic cloves, peeled and minced; 2 quarts water or 2 quarts chicken broth or 2 quarts vegetable broth; 2 bay leaves; 1 teaspoon dried thyme; ⅔ cup short-grain brown rice; 1 cup dried great northern beans, soaked overnight; salt and pepper; 1 dash nutmeg; 1 cup parsley, finely chopped (optional)

Servings: persons

1 large onion, coarsely chopped
2 -3 lbs butternut squash, peeled and and diced
4 garlic cloves, peeled and minced
2 quarts water or 2 quarts chicken broth or 2 quarts vegetable broth
2 bay leaves
1 teaspoon dried thyme
⅔ cup short-grain brown rice
1 cup dried great northern beans, soaked overnight
salt and pepper
1 dash nutmeg
1 cup parsley, finely chopped (optional)

1
Soak the Great Northern beans overnight.
2
Drain and rinse.
3
Combine the onion, squash, garlic, water, bay leaves, thyme, brown rice, and the soaked beans and bring to a boil.
4
Turn down the heat and simmer for about one hour.
5
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.
6
You will probably need to do this in two batches.
7
Return the soup to the pot.
8
Taste and season with salt and pepper and a dash of nutmeg.
9
Heat through.
10
Add the chopped parsley just before serving.

810

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large onion, coarsely chopped, 2 -3 lbs butternut squash, peeled and and diced, 4 garlic cloves, peeled and minced, 2 quarts water or 2 quarts chicken broth or 2 quarts vegetable broth, and more.

Yes, Non-Fat Butternut Squash Soup With Beans and Rice 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.

That's it — enjoy your meal!