Broccoli Rabe, Butternut Squash, and White Bean Soup
Prep Time: 10 mins
Total Time: 40 mins
About This Recipe
"Cooking Light. Nov. 2003. I bet this would freeze well."
cubed peeled butternut squash
olive oil, divided
broccoli rabe, trimmed
finely chopped onion
garlic clove, minced
4 1/2 cups
1 (16 ounce) cans cannellini beans or 1 (16 ounce) cans
other white beans, rinsed and drained
Preheat oven to 450°.
Arrange squash in a single layer on a jelly roll pan coated with cooking spray. Drizzle with 1 1/2 teaspoons oil; toss well to coat.
Bake at 450° for 25 minutes or until lightly browned. Set aside.
Cut the broccoli rabe crosswise into thirds. Cook broccoli rabe in boiling water 5 minutes; drain. Set aside.
Heat 1 1/2 teaspoons oil in a large saucepan 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 puréed mixture to pan; stir in broccoli rabe and salt. Cook 5 minutes or until thoroughly heated.
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Broccoli Rabe, Butternut Squash, and White Bean Soup (cont.)