Broccoli Rabe, Butternut Squash & White Bean Soup

I used regular broccoli and made a triple batch. I froze a lot of it and it kept well. I wasn’t sure how the broccoli would do in the freezer but it tasted fresh and delicious. I really like variety so I used both butternut squash and pumpkin squash.

This is a great soup to make after thanksgiving. You can prepare your own turkey stock very easily from the carcass or neck.

Yield: 4 servings     (serving size 1 3/4 cups)

2 cups (3/4-inch) cubed, peeled butternut squash

1 tsp. chopped fresh thyme

cooking spray

2 tsp. olive oil

8 oz. broccoli rabe (rapini), trimmed

1/2 cup finely chopped onion

1 garlic clove, minced

4 1/2 cups turkey stock

1 (16-oz.) can cannellini beans or other white beans, rinsed & drained

1/4 tsp. salt

  1. Preheat oven to 450 degrees.
  2. Line a jelly-roll pan with foil and coat with cooking spray. Arrange squash in a single layer on pan. Sprinkle thyme over squash and spritz with olive oil. Toss well to coat. Bake at 450 degrees for 25 minutes or until lightly browned. Set aside.
  3. Cut broccoli rabe crosswise into thirds. Cook broccoli rabe in boiling water 5 minutes; drain. Set aside.
  4. Heat 1 tsp. oil in a large saucepan coated with cooking spray over medium heat. Add onion and garlic; cook 5 minutes, stirring frequently. 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 heated thoroughly.

CAL 180; FAT 4g (sat. 0.5g); CHOL 16mg; SOD 300mg; CARB 26g; FIBER 6.5g; PRO 15.4g; CALC 100mg

Based on recipe from Cooking Light magazine, November 2003


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