Broccoli Rabe, Butternut Squash, and White Bean Soup
Need a gluten free, dairy free, and vegetarian main course? Broccoli Rabe, Butternut Squash, and White Bean Soup could be a super recipe to try. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 261 calories, 16g of protein, and 7g of fat. 1 person found this recipe to be flavorful and satisfying. A mixture of broccoli rabe, butternut squash, rich turkey stock, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It can be enjoyed any time, but it is especially good for Autumn.
Instructions
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 pured mixture to pan; stir in broccoli rabe and salt. Cook 5 minutes or until thoroughly heated.