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Simple & Delicious

Fragrant Autumn Vegetable Soup

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

Recipe Rating

6 ratings.


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Time:

Hands On: 55 minutes
Total Time: 55 minutes

Servings:

Makes 7 servings (about 1-1/2 cups each)
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 can (14.5 oz each) Hunt'sŪ Petite Diced Tomatoes, undrained
  • 1 can (6 oz each) Hunt'sŪ Tomato Paste
  • 4 cups vegetable broth
  • 1 pkg (10 oz each) frozen whole kernel corn (10 ounces = about 2 cups)
  • 1 can (19 oz each) cannellini beans, drained, rinsed
  • 2 tablespoons thinly sliced fresh basil
Directions
  1. Heat oil in large saucepan over medium-high heat until hot. Add onions and garlic; cook and stir 3 to 4 minutes or until onions are tender. Stir in bay leaves, paprika, pepper and cinnamon.
  2. Mix in squash, undrained tomatoes, tomato paste and broth; bring to a boil. Reduce heat to medium-low; simmer 15 to 20 minutes or until squash is tender, stirring occasionally.
  3. Stir in corn and beans; increase heat to medium and simmer 5 minutes. Sprinkle with basil before serving.

Nutrition Facts

Amount per Serving
Calories
194
% Daily Value*
Total fat
7%
5 g
Saturated fat
3%
1 g
Cholesterol
0%
0 MG
Sodium
37%
878 MG
Carbohydrate
12%
36 g
Dietary fiber
23%
6 g
Sugars
1%
10 g
Protein
11%
6 g
Vitamin A
174%
Vitamin C
46%
Calcium
8%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet
About Our Nutrition Information