Butternut Squash Noodle Autumn Soup with Swiss Chard and Butter Beans

Who loves pasta?! Sadly, it’s one of those things that everyone feels they need to give up when embarking on the healthy lifestyle.

But not anymore. Thanks to Ali, a fellow blogger and the founder of Inspiralized.com, you can now have noodles…the healthy way! After contacting me telling me all about her blog and the art of the spiralizer, I was so intrigued that I wanted to give her the spotlight here for a day 🙂

Ali has made a whole blog dedicated to food made with the spiralizer. If you haven’t heard of a spiralizer, you may have heard of zucchini pasta. Basically, the spiralizer makes noodles out of vegetables. This is such a creative, fun and HEALTHY way to cook.

No longer do you need to fear noodles!!

I told Ali I was a huge fan of pumpkin and squashes, so she made this delectable recipe. I got hungry just looking at the photographs!

The recipe will be below, but head on over to Inspiralized.com to check out Ali if you would like to see if the spiralizer is something you would be interested in!

Butternut Squash Noodle Autumn Soup with Swiss Chard and Butter Beans

Servings: 2

Time to Prepare: 15

Time to Cook: 30 minutes

Ingredients

(1) 3″ long peeled chunk of butternut squash, spiralized (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/)

2 tbsp olive oil

1 tbsp minced garlic

1/4 tsp red pepper flakes

1/2 cup diced celery

1/2 cup diced red onion

1/2 cup diced carrots

salt and pepper to taste

1 tsp dried oregano

1 tsp dried thyme (or about 2 fresh sprigs)

1/2 tsp dried parsley

1/2 cup butter beans

8 leaves of swiss chard

4 cups low-sodium vegetable broth

1 tbsp grated Parmesan cheese to garnish

Directions

Place a large saucepan over medium heat. Add in the olive oil. Once the oil heats, add in the garlic and cook for 1 minute. Then, add in 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 heat to bring to a boil. Once the soup reaches a boil, add in the butternut squash noodles and reduce heat to simmer. Simmer for 10 minutes and then add in 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 Parmesan cheese.

Recent Posts