Non-fat Butternut Squash Soup With Beans And Rice

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 1 large onion, coarsely chopped
• 2 -3 lbs butternut squash, peeled and and diced
• 4 garlic cloves, peeled and minced
• 2 quarts water or 2 quarts chicken broth or 2 quarts vegetable broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 2/3 cup short-grain brown rice
• 1 cup dried great northern beans, soaked overnight
• salt and pepper
• 1 dash nutmeg
• 1 cup parsley, finely chopped (optional)

Recipe

• 1 soak the great northern beans overnight. drain and rinse.
• 2 combine the onion, squash, garlic, water, bay leaves, thyme, brown rice, and the soaked beans and bring to a boil. turn down the heat and simmer for about one hour.
• 3 when the beans are done and the squash is tender, place the soup into a food processor fitted with the metal blade and lightly puree. you will probably need to do this in two batches.
• 4 return the soup to the pot. taste and season with salt and pepper and a dash of nutmeg. heat through. add the chopped parsley just before serving.