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Butternut Squash Soup with White Beans and Broccoli

Marie Dittmer
  • minutes
  • Serves

INGREDIENTS

1 1/2 cups

Broccoli, cooked

4 cups

Diced (1/2 inch) butternut squash pieces

2 cloves

Garlic

1 15 ounce can

Navy beans

1

Onion, halved and sliced - about 1 c., small

1

sprig Rosemary, fresh

6

sprigs Thyme, fresh

4 cups

Chicken broth, reduced sodium

1 tsp

Turmeric

2 tbsp

Olive oil

1 tsp

Cumin

1/3 cup

White wine, dry