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| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
|
Ingredients
- 1 (3" long) butternut squash peeled and spiralized
- 2 tablespoons olive oil
- 1 tablespoon garlic minced
- 1/4 teaspoons Red pepper flakes
- 1/2 cup celery diced
- 1/2 cup red onion diced
- 1/2 cup carrots diced
- salt to taste
- black pepper to taste
- 1 teaspoon oregano fresh
- 1 teaspoon thyme fresh (or about 2 fresh sprigs)
- 1/2 teaspoon parsley fresh
- 1/2 cup butter beans cooked
- 8 leaves swiss chard
- 4 cups low-sodium vegetable broth
- 1 teaspoon parsley fresh, to garnish
- 1 teaspoon Red pepper flakes to garnish
- 1 teaspoon Parmesan cheese grated, to garnish
Ingredients
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Instructions
- Place a large sauce pan over medium heat. Add the olive oil. Once the oil heats, add the garlic and cook for 1 minute. Add the red pepper flakes, celery, red onion, and carrots. Season with salt, pepper, oregano, thyme, and parsley. Let cook for about 5 minutes or until carrots begin to soften.
- Add in the vegetable broth and raise the heat to bring to a boil. Once the soup reaches a boil, add the butternut squash noodles and reduce the heat to a simmer. Simmer for 10 minutes, then add the butter beans and Swiss chard. Cook for another 2 minutes, or until squash noodles are softened and Swiss chard has wilted.
- Plate the soup into bowls and garnish with red pepper flakes, fresh parsley, and parmesan cheese.
Recipe Notes
*A julienne peeler can also be used- full guide on spiralizing a butternut squash here: http://www.inspiralized.com/2013/10/09/how-to-spiralize-a-butternut-squash/