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Amazon Bean Soup with Winter Squash & Greens

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  40 Minutes
Total Time:  1 Hour 10 Minutes
  8 servings, 1 1/2 cups each
Shaped like a flattened drum, buttercup squash most closely resembles the local squash used in this comforting hearty soup from northern Brazil. It has a dark green peel, a grayish turban-shaped top and dense orange flesh. Hubbard, butternut or delicata squashes could also be used. Instead of the lip-numbing Brazilian green jambu, we have used spinach. For a more festive look, serve in a roasted squash half (see Tip).
1 tablespoon  butter
4 cloves  garlic, minced
2   carrots, chopped
1   medium onion, chopped
6 cups  reduced-sodium chicken broth
3 pounds  buttercup squash, peeled and diced (about 6 cups)
1   plum tomato, chopped
1/4 teaspoon  crushed red pepper
1/4 teaspoon  salt
1/8 teaspoon  freshly ground pepper
2 15-ounce cans  pinto or other brown beans, rinsed
10 ounces  spinach, stemmed and coarsely chopped
1   lime, cut into wedges

Tip: To make squash bowls:

Preheat oven to 425°F. Slice about an inch off the top of each buttercup squash. Scoop out seeds and loose flesh. Pour 1/2 inch water into a glass baking dish (or two) large enough to hold the squash. Place squash cut-side down in the water. Bake until the flesh is tender when gently poked with a knife and the squash still holds its shape, about 30 minutes.
Amazon Bean Soup with Winter Squash & Greens Recipe at
Melt butter in a Dutch oven over medium-high heat. Add garlic, carrots and onion and cook, stirring occasionally, until the vegetables are tender and lightly browned, 5 to 7 minutes. Add broth and scrape up any browned bits with a wooden spoon. Add squash, tomato, crushed red pepper, salt and pepper and bring to a boil. Reduce heat to a simmer and cook until the squash is very soft and almost breaking apart, about 20 minutes.

Transfer 3 cups of the soup to a blender and puree until smooth. (Use caution when pureeing hot liquids). Return the pureed soup to the pot. Stir in beans and spinach and cook over medium heat until the beans are heated through and the spinach is wilted, about 5 minutes. Serve with lime wedges.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Bean Soups
Nutrition Facts per Serving
Yield:   8 servings, 1 1/2 cups each
Calories: 223
Fat. Total: 3g
Protein: 11g
Carbohydrates, Total: 43g
Fat, Saturated: 2g
Fiber: 10g
Cholesterol: 8mg
Sodium: 310mg
% Cal. from Fat: 12%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Rodney Reviewed: 07/26/2011
Amazonian Mistake!!!
This was a good idea on paper.......nothing more.....YUK!!!!
83 people gave this Cheers. Click here to Cheer this review. Report Violation
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