BROCCOLI RABE, BUTTERNUT SQUASH, AND WHITE BEAN SOUP

Broccoli Rabe, Butternut Squash, and White Bean Soup image

Provided by dicentra

Categories Beans

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups cubed peeled butternut squash (3/4-inch)
cooking spray
1 tablespoon olive oil, divided
8 ounces broccoli rabe, trimmed (rapini)
1/2 cup finely chopped onion
1 garlic clove, minced
4 1/2 cups chicken broth
1 (16 ounce) can cannellini beans or 1 (16 ounce) can other white beans, rinsed and drained
1/4 teaspoon salt

Steps:

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.

Nutrition Facts : Calories 284.2, Fat 5.7, SaturatedFat 1.1, Sodium 1033, Carbohydrate 41.5, Fiber 10.4, Sugar 3.8, Protein 19.2