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Autumn Bean and Squash Soup

If you have been reading my blog a while you know that I love soup. I really just adore it and I don’t know why. It’s a vague term and can encompass anything from New England Clam Chowder to Consume, but there’s rarely been a soup I haven’t loved. This one is a nice addition to my soup rotation and has a perfect autumn flavor.

We ate this on Sunday night after the football game. I was able to throw the whole thing together during half time and pop it into the oven to bake during the second half. When the game was over, dinner was ready, just like that. The game and the autumnal flavors in the soup made it really feel like fall had arrived.

This recipe comes out with a thin broth and a very chunky soup. If you’d prefer it to be more stew-like I’d recommend adding in some more beans, but instead of just adding them in whole, mash them into a paste and whisk them into the broth. It will make it thicker and heartier. Otherwise, I might think to serve this with some crusty bread or savory crackers because someone in my house (who shall remain nameless) said that even as chock-full of good foods as this soup is, he doesn’t think of soup as a full meal. Whatever.

Autumn Squash Soup

Adapted from The alli Diet Plan

Ingredients

  • 1 large onion, diced
  • 1 garlic clove, minced
  • 1 tbsp chili powder
  • 1 tsp dried oregano
  • 2 tsp olive oil
  • 1 can diced tomatoes, 28oz
  • 4 cups vegetable broth
  • 1.5 cups cubed butternut squash
  • 1 sweet green pepper, finely chopped
  • 1 cup corn kernels
  • 1 can pinto beans, rinsed and drained

Instructions

  • Preheat the oven to 375 degrees.
  • Cook the onion, garlic, chili powder, oregano in the oil over medium heat for about 5 minutes stirring continuously. (Use a pot with a lid that can go into the oven.)
  • Add the tomatoes (with their juice) and cook for about 5 minutes.
  • Add the broth, squash, and green pepper into the pot and bring it to a simmer.
  • Cover the pot and put in the oven for 45 minutes.
  • Add in the beans and corn and remove the lid from the pot and bake for an additional 15 minutes.
  • Remove from the oven to serve.

Preparation time: 10 minute(s)

Cooking time: 1 hour(s)

Diet type: Vegan

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 6

Calories: 245

Fat: 5