1 tablespoon olive oil
4 cups (1/2-inch) cubed peeled butternut squash
2 cups chopped leek (about 3 leeks)
3/4 cup diced carrot
1/2 cup diced celery
2 teaspoons chopped fresh or 1/2 teaspoon dried rubbed sage
1/4 teaspoon salt
1 garlic clove, minced
1 3/4 cups Vegetable Stock or 1 (14-1/2-ounce) can vegetable broth, divided
5 cups water
2 cups chopped green cabbage
1/4 teaspoon black pepper
2 cans (15-1/2 ounces, each) cannellini beans or other white beans, drained
1/2 cup chopped fresh parsley
3 garlic cloves, minced
Heat the olive oil in Dutch oven over medium heat until hot. Add squash and next 6 ingredients (squash through 1 garlic clove); saute 10 minutes. Stir in 1 cup Vegetable Stock, scraping pan to loosen browned bits. Add 3/4 cup stock and water; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes or until vegetables are tender. Stir in cabbage, and simmer, partially covered, for 12 minutes. Stir in pepper and beans; cook 1 minute or until thoroughly heated. Spoon soup into bowls. Combine parsley and 3 garlic cloves; sprinkle over each serving.
Yield: 7 servings (serving size: 1-1/2 cups soup and 1 tablespoon topping).
CALORIES 231 (17% from fat); FAT 4.4g (sat 0.6g, mono 2g, poly 1.3g); PROTEIN 9.8g; CARB 41.6g; FIBER 5.8g; CHOL 0mg; IRON 4.1mg; SODIUM 339mg; CALC 126mg
Source: "Cooking Light Magazine, December 1999, Page 146"
Per Serving (excluding unknown items): 26 Calories; 2g Fat (65.5% calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 96mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fat.
NOTES: You might think of this soup as a winter squash minestrone. While I've called for canned beans to make it more doable for busy people, the soup will be better if you cook your own beans.
If you decide to use canned vegetable broth instead of Vegetable Stock, omit the added salt.