Vibrantly colored, subtly sweet, and light in texture, this soup is a perfect course for a holiday meal, or serve it on an Open-Faced Roasted Chicken or Turkey sandwich after Thanksgiving or Christmas.
- 2 tbsp vegetable oil
- 1 medium onion, halved and thinly sliced
- 4 garlic cloves, minced
- 4 celery stalks with leaves, sliced on the diagonal
- 2 large carrots, sliced on the diagonal
- 3/4 tsp dried thyme
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 (14 1/2 ounce) cans low sodium chicken broth
- 1 1/2 cups water
- 1 (1 1/4 pound) butternut squash, peeled, quartered lengthwise, seeded and cut into 1/4 inch slices
- 1 1/2 cup fresh green beans, cut into 1 inch pieces
1. Heat oil in a large, heavy saucepan over medium heat. Add onion and garlic, stirring often until softened. Stir in celery, carrots, thyme, nutmeg, salt and pepper. Cover and cook until the celery turns a brighter green, about 2 minutes. Add broth and water, squash and beans. Cover and bring to a boil. Reduce heat to low and simmer until the vegetables are tender, about 15 minutes.
2. Season with additional salt and pepper if desired and serve.
This tasty recipe serves 8 with 108 calories, 15.5g carbs, 3.5g protein, 4.5g fat, and 4.5g fiber