Squash and White Bean Soup With Quinoa

MY KITCHEN LOVE VANCOUVER
17Ingredients
65Minutes
460Calories

Ingredients

US|METRIC
  • 12 leaves fresh sage
  • 2 teaspoons vegetable oil (divided)
  • 1 onion (medium yellow, cooking, diced)
  • 2 cloves garlic (minced)
  • 1/2 butternut squash (small, about 2 cups, peeled and cut into 1" cubes, no need to be exact, the whole thing is blended anyways)
  • 1 tablespoon lemon juice
  • 28 ounces white beans (drained and rinsed)
  • 4 cups vegetable broth
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground black pepper
  • 2 tablespoons lemon juice
  • 1 cup quinoa
  • 2 cups water (change to 1 1/4 cups if making in the IP)
  • 1/2 teaspoon thyme leaves (dried or 1 tsp fresh)
  • 1/2 teaspoon sage leaves (dried or 1 tsp fresh)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
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    NutritionView More

    460Calories
    Sodium78% DV1860mg
    Fat8% DV5g
    Protein41% DV21g
    Carbs27% DV82g
    Fiber60% DV15g
    Calories460Calories from Fat45
    % DAILY VALUE
    Total Fat5g8%
    Saturated Fat0.5g3%
    Trans Fat0g
    Cholesterol
    Sodium1860mg78%
    Potassium1410mg40%
    Protein21g41%
    Calories from Fat45
    % DAILY VALUE
    Total Carbohydrate82g27%
    Dietary Fiber15g60%
    Sugars5g10%
    Vitamin A130%
    Vitamin C35%
    Calcium20%
    Iron50%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.