I love finding ways to combine all the wonderful vegetables that abound this time of year! For me, squash, root vegetables and Brussels sprouts are often the key ingredients to some of my favorite meals. This recipe incorporates cannellini beans for extra protein, fiber, and a creamy effect. Each bowl of this wholesome soup provides about eight grams of protein and fiber while keeping calories in check. Try this harvest soup as nourishing fuel for your fun holiday activities! Also, save and roast the seeds of your butternut squash. They make a fantastic crispy topping!
Note: Use the seeds! Place the seeds from the butternut squash on the pan. They taste delicious roasted!
Nutrition facts. Makes 4 servings
Calories: 226 kcal; Fat: 7 g; Saturated Fat: 1 g; Sodium: 406 mg; Carbohydrates: 68 g; Fiber: 8 g; Protein: 8.5 g
Check out these tasty soups: easy lentil soup, yummy spinach soup, root vegetable soup, tasty low sodium cauliflower soup, kale and sausage soup and my mom’s zucchini tomato soup (a family favorite!).
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