Healthy Butternut Squash, Zucchini and Rosemary Soup
User Reviews
4.6
63 reviews
Excellent
Healthy Butternut Squash, Zucchini and Rosemary Soup
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Hearty butternut squash and zucchini soup recipe with Rosemary, garlic, and cannellini beans. Deliciously creamy, healthy, and filling! A perfect hearty soup recipe for dinner!
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Ingredients
- 3 tablespoons olive oil
- 3 cloves garlic chopped
- 5 cups peeled and cubed butternut squash about 1 ½ pounds or 650 grams
- 5 cups packed cubed unpeeled zucchini about 1 pound or 500 grams, ends removed
- salt and pepper
- 1 tablespoon dried rosemary
- 2 cups fresh water
- 1 can cannellini beans, no salt added 13.4 ounces or 380 grams
- 1 cup grated aged hard cheese plus more to garnish (optional)
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Instructions
- In a 5 to 6 QT pot, add olive oil and heat over medium heat.
- Add garlic—cook and stir for ten seconds to release its aroma.
- Stir in the vegetables. Season royally with salt, pepper, and one tablespoon of dried Rosemary. Cook and frequently stir for 5 minutes.
- Pour in the water (the water should barely cover the vegetables). Cover the pot and bring to a steady simmer. Simmer for 20 minutes and stir on occasion. You might have to lower the heat to maintain a simmer and prevent the liquid from boiling.
- Stir in the beans and continue to simmer for another 5 minutes or until the squash is soft. Taste the broth and season with more salt or pepper, if needed.
- Remove the pot from the stove and stir in the cheese until completely melted into the soup. With a hand mixer, puree the vegetables until you get a beautiful yellow-orange soup. Serve with extra grated cheese.
Notes
- You can also use a blender to puree the soup.
- In that case, allow the soup to cool for a few minutes before blending.
- And never fill the blender more than halfway with hot soup.
- So you'll have to work in batches.
- Cover the blender with a folded towel and hold it down while blending
- Repeat with remaining soup
- Reheat if necessary.
Nutrition Information
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Serving
1cup
Calories
213kcal
(11%)
Carbohydrates
25g
(8%)
Protein
10g
(20%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
9mg
(3%)
Sodium
216mg
(9%)
Potassium
778mg
(22%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
9562IU
(191%)
Vitamin C
33mg
(37%)
Calcium
250mg
(25%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 213kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 10g | 20% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 9mg | 3% |
| Sodium | 216mg | 9% |
| Potassium | 778mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 9562IU | 191% |
| Vitamin C | 33mg | 37% |
| Calcium | 250mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
63 reviews
Excellent
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