Photo: Cala
Fragrant Autumn Vegetable Soup
14 ingredients
30 min + 25 min
7 servings
openrecipes
"A hearty, colorful vegetable soup made with butternut squash, tomatoes, cannellini beans and corn with a delectable flavor and fragrance coming from a dash of cinnamon. Recipe concept developed by The Culinary Institute of America."
Estimated Nutrition (whole recipe, rough)
357
Calories
7g
Protein
15g
Fat
57g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Butternut Squash | 1 cup cubed (140g) butternut | 76 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Cannellini Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 cups chopped yellow onion
- 1 tablespoon minced garlic
- 2 bay leaves
- 2 teaspoons paprika
- 1 teaspoon ground black pepper
- 1/8 teaspoon ground cinnamon
- 4 cups peeled, seeded and chopped butternut squash
- 1 (14.5 ounce) can Hunt's® Petite Diced Tomatoes, undrained
- 1 (6 ounce) can Hunt's® Tomato Paste
- 4 cups vegetable broth
- 1 (10 ounce) package frozen whole kernel corn
- 1 (19 ounce) can cannellini beans, drained, rinsed
- 2 tablespoons thinly sliced fresh basil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes