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    You are in: Home / Recipes / Butternut White Bean Ginger Soup Recipe
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    Butternut White Bean Ginger Soup

    Butternut White Bean Ginger Soup. Photo by dicentra

    1/2 Photos of Butternut White Bean Ginger Soup

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    20 mins

    1 hr 30 mins

    dicentra's Note:

    This is from my Horn of the Moon cookbook. This looks like such a nice combination of flavors. I bet this would freeze well.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large soup pot, bring the beans to a boil in 7 cups water. Simmer, covered, 1 ½ hours or until the beans are tender, but not mushy.
    2. 2
      Meanwhile prepare the vegetables. Peel the squash with a vegetable peeler, then seed and dice.
    3. 3
      In a separate pot, cook squash in remaining 3 cups water, covered. Simmer until tender, then drain.
    4. 4
      Puree all the squash in a blender in batches. Add to the cooked white beans.
    5. 5
      In a frying pan, heat the oil and sauté the onion, celery, ginger and garlic, stirring occasionally. When tender and beginning to brown, add to soup pot along with salt, pepper and parsley.
    6. 6
      Simmer 15 minutes uncovered and serve. After it sits it will thicken; thin with a little water.

    Ratings & Reviews:

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    Nutritional Facts for Butternut White Bean Ginger Soup

    Serving Size: 1 (467 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 175.0
     
    Calories from Fat 34
    19%
    Total Fat 3.7 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 316.9 mg
    13%
    Total Carbohydrate 30.6 g
    10%
    Dietary Fiber 6.5 g
    26%
    Sugars 4.0 g
    16%
    Protein 7.3 g
    14%

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