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Soy Bean-Squash Soup

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  • Prep 20 min
  • Total 60 min
  • Servings 4
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You'll be dishing up delicious homemade vegetable soup in an hour with this easy recipe!
Updated Aug 18, 2011
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Ingredients

  • 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 Glen™ 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Look for already peeled and cut-up butternut squash in specialty and club warehouse stores, particularly during the fall and winter months.

Nutrition

370 Calories, 17g Total Fat, 20g Protein, 34g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 Serving (About 1 1/4 Cups)
Calories
370
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
770mg
32%
Potassium
990mg
28%
Total Carbohydrate
34g
11%
Dietary Fiber
10g
39%
Sugars
11g
Protein
20g
% Daily Value*:
Vitamin A
290%
290%
Vitamin C
35%
35%
Calcium
20%
20%
Iron
45%
45%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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