Soy Bean-Squash Soup

Soy Bean-Squash Soup

You'll be dishing up delicious homemade vegetable soup in an hour with this easy recipe!

Prep Time

20

Minutes

Total Time

1:00

Hr:Mins

Makes

4

servings

2
tablespoons olive oil
1
large onion, chopped (1 cup)
2
cloves garlic, finely chopped
1
small butternut squash (about 1 1/4 lb), peeled, seeded and cubed (about 3 cups)
1
can (15 oz) black soy beans, drained, rinsed
1
can (14.5 oz) Muir GlenĀ® organic diced tomatoes, undrained
3
teaspoons ground cumin
1/2
teaspoon salt
1/4
teaspoon pepper
1/4
teaspoon crushed red pepper flakes
1
cup vegetable broth or water
  1. In 5-quart Dutch oven, heat oil over medium-high heat. Cook onion and garlic in oil 3 minutes, stirring frequently, until onion is tender.
  2. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer 40 minutes or until squash is tender.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Look for already peeled and cut-up butternut squash in specialty and club warehouse stores, particularly during the fall and winter months.

Nutrition Information:

1 Serving (1 Serving (About 1 1/4 Cups))
  • Calories 370
    • (Calories from Fat 150),
  • Total Fat 17g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 770mg;
  • Total Carbohydrate 34g
    • (Dietary Fiber 10g,
    • Sugars 11g),
  • Protein 20g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 1/2 Vegetable;
    • 2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.